Ingredients & Directions
- 1/2 pound dried Mission figsor pitted dates, cut into quarters (about 1 1/4 cups)
- 1/4 cup honey
- 2 teaspoons lemon juice
- 2 teaspoons orange juice
- 1 egg yolk
- 1 teaspoon water
- 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
- 1/2 cup confectioners' sugar
- 2 teaspoons water
Place the figs into a 2-quart saucepan and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes or until the figs are soft, adding additional water, if needed. Drain the figs, reserving the cooking liquid.
Place the figs, honey, lemon juice and orange juice into a food processor. Cover and process until the mixture forms a thick paste, adding some of the reserved cooking liquid, if needed. Let the fig mixture cool to room temperature.
Heat the oven to 375°F. Beat the egg yolk and water in a small bowl with a fork.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15x11-inch rectangle. Brush the pastry with the egg mixture to within 1/2 inch of the edge.
Spoon the fig paste into a quart size resealable plastic bag. Using scissors, make a 1/2-inch-long cut across one corner of the bag. Pipe the fig paste in 4 (1/2-inch wide) evenly-spaced strips lengthwise down the length of the pastry sheet.
Unfold the remaining pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15x11-inch rectangle. Place the pastry rectangle over the filling, pressing firmly between the rows and around the edges to seal. Using a pastry wheel or a sharp knife, cut between the rows to make 4 strips. Place the strips onto 2 baking sheets. Freeze for 15 minutes or until the pastries are firm.
Cut about 20 shallow, diagonal slits in the top of each pastry strip. Brush the strips with the remaining egg mixture.
Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes. Stir the sugar and water in a small bowl until the mixture is smooth, adding more water as needed until desired consitency. Drizzle the cooled pastries with the sugar mixture. Cut each strip into 12 bars.