Serious Eats: Recipes

Homemade Fig Newtons

[Photographs: Sarah Jane Sanders]

Many homemade Fig Newton recipes include orange juice with the filling, but if you try a Newton, you'll find the orange flavor in with the cake. To get that same flavor, my Newton dough has a bit of orange zest and a splash of juice too.

As I learned from my experiments with Pop-Tarts, the thickest filling starts with dried fruit instead of fresh. Fresh figs have way too much moisture, causing the filling to bubble out in the oven. But if you try to remove some of that moisture by simmering them on the stove, you'll wind up with a cooked fig flavor nothing like the "fresh fruit" taste a Newton promises.

Note: All measurements are in weights, as volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.

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