Scrumptious Fig Squares Recipe

Ingredients for Scrumptious Fig Squares

• Dried Fig
• Fresh Orange Juice
• 2 tablespoons granulated sugar
• Orange Zest
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 cup (2 sticks) unsalted butter, softened
• Vanilla Extract
• All Purpose Flour
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 egg white, lightly beaten

How to Make Scrumptious Fig Squares

1. **Prepare the Fig Filling:** Finely chop 1 cup dried figs in a food processor.
2. Combine chopped figs with 1/4 cup fig juice (or orange juice), 1/2 cup granulated sugar, and the zest of 1 orange in a small saucepan.
3. Simmer over medium heat, stirring frequently, until thickened to the consistency of jam (about 3-5 minutes).
4. Remove from heat and stir in 1 teaspoon vanilla extract and 1/2 teaspoon ground cinnamon.
5. Let the fig filling cool completely.
6. **Make the Pastry:** Preheat oven to 350°F (175°C). Line a 9x13 inch baking dish with foil, leaving an overhang for easy removal.
7. Cream 1 cup (2 sticks) softened unsalted butter with an electric mixer until light and fluffy.
8. Gradually add 1 cup granulated sugar and 1 teaspoon vanilla extract, beating until light and fluffy (about 5 minutes).
9. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 tablespoons cornstarch, and 1/2 teaspoon salt.
10. Gradually add the dry ingredients to the wet ingredients, mixing until the dough just comes together.
11. Divide the dough in half.
12. Press one half of the dough into the prepared baking dish, ensuring it comes up the sides slightly.
13. Brush the edges of the pastry with the lightly beaten egg white.
14. Spread the cooled fig filling evenly over the pastry, leaving a 1/2-inch border.
15. Crumble the remaining pastry evenly over the filling and gently pat down, bringing it to the edges of the pan.
16. In a small bowl, combine 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon.
17. Brush the top crust with the remaining egg white and sprinkle evenly with the cinnamon sugar mixture.
18. Bake for 60-70 minutes, or until the crust is golden brown and firm to the touch.
19. Let cool completely on a wire rack.
20. Carefully lift the bars out of the pan using the foil overhang.
21. Cut into 1-inch squares and serve.