A sweet treat that's great for lunch at your desk or a picnic in the park
Ingredients
- 250g (8oz) mixture soft figs, stoned Medjool dates and soft, dried apricots (about 6 of each fruit)
- 1 teaspoon ground ginger or ground mixed spice
- Finely grated zest of 1 orange and 6 tablespoons orange juice
- 2 tablespoons lemon juice Icing sugar, for dusting
For the pastry:
- 250g (8oz) plain flour
- 150g (5 oz) butter, chopped
- 60g (2oz) light muscovado sugar or caster sugar
- 1 teaspoon vanilla extract
- 2 medium egg yolks
WEIGHT CONVERTER
Method
- To make the pastry: Put the flour and butter in a food processor and whizz to a fine-crumb stage. Add the sugar, vanilla and egg yolks and whizz again to bind the mixture, adding 1-2 teaspoons water, if necessary.
- Knead lightly and flatten to an oblong, wrap in cling film and chill for about 30 minutes.
- To make the filling: Put the fruits, spice, orange juice and zest, and the lemon juice into the food processor (no need to wash it after the pastry ingredients). Whizz the filling to a rough paste.
- Set the oven to Gas Mark 5 or 190°C. Divide the pastry in half. Roll out one piece and trim to a strip about 35.5 x 13cm (14 x 5in). Spoon half the fruit filling down the strip, nearer to one side to a width of about 4cm (1½in). Fold the pastry over to make it look like a sausage roll. Press the edges of the pastry together and shape the filling neatly inside the pastry, then flatten it a little. Trim the pastry edge to neaten it. Cut each strip into 10 biscuits. Score the top of each one twice with a sharp knife.
- Transfer them to a buttered baking sheet. Then, do the same with the rest of pastry and filling.
- Bake the rolls for 12-15 minutes until lightly browned. Transfer to a wire rack to cool. Dust with icing sugar.
- The rolls will keep for 3-4 days in an airtight container.
Top Tip for making Tutti-frutti rolls
For extra fibre and flavour, use half wholemeal and half plain flour in the pastry. Make them just with figs, if you like. Chill the rolls before baking them, if you have time
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Espresso Martini chocolate pots
Whizz these Espresso Martini chocolate pots up in 10 minutes for your dinner party – a perfect, lightly boozy dessert...
By Jess Meyer Published
-
White chocolate passion fruit mousse
Easy to make ahead, these deceptively light and low-carb white chocolate passion fruit mousse are a dream...
By Jessica Ransom Published
-
Eton Mess trifle
Layers of sweet berries, jelly, custard, cream, and heaps of mini meringues. Delicious...
By Rose Fooks Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
This cling film freezer hack is the packed lunch time-saver we all need
Apparently, we've all been storing our clingfilm wrong...
By Emma Dooney Published
-
Kate Middleton reveals 'healthy' new snack she's 'going to try' with Prince George, Princess Charlotte and Prince Louis
It sounds delicious
By Charlie Elizabeth Culverhouse Published
-
Here's why popcorn isn't for toddlers - brave mum shares warning over 'harmless-looking' snack that can be a go-to
You might think twice about handing your child the snack after a brave mum shares her ordeal
By Selina Maycock Published