Recipe of the Week: Raspberry Fig Newtons!!!!

As a child I ate raspberry fig newtons by the fistfuls so after seeing a sleeve at the coop last week I figured, surely I could make my own right? Oh yes, that is right. I attempted and succeeded in making raspberry fig newtons from freakin’ scratch.

But what I didn’t know is the extensive time it takes to make these. Between making the cookie dough and creating the filling, you have a good hour or two in between. See the dough needs to set (in order for you to roll it out properly) and the filling needs to boil long enough to reach the consistency of a thick and sticky jam. Despite that, these “cookies” are pretty darn great and fun to make!



  • 1 cup dried figs, chopped
  • 1 pint fresh raspberries
  • 1 1/2 cup water
  • 1 cup apple juice
  • 1/4 cup sugar
  • zest of 1 orange

Cookie Dough:

  • 1 stick unsalted butter, softened
  • 1/2 cup sugar
  • zest of 1 orange
  • 1 egg white, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups flour

To Make:

First start with the dough….

  • combine butter and sugar in mixer and beat until light and fluffy (about 2 minutes)
  • add egg white, zest and vanilla extract and beat until you have a smooth texture
  • scrape down sides of bowl, add flour and beat until everything is mixed together
  • wrap tightly in plastic wrap and place in refrigerator for two hours

Then go for the filling….

  • Combine figs, water, apple juice and sugar and bring to a boil
  • once it reaches a boil, reduce heat to low and simmer until figs are soft (make sure to stir figs occasionally so they do not scorch the bottom of pan)
  • when figs are done, the water/apple juice mixture will have cooked off and will be thick and sticky
  • remove from heat, place in separate bowl and cool to room temperature
  • when cool, transfer to food processor or blender and blend until it resembles a smooth paste

To Assemble….

  • take chilled dough from refrigerator and roll out onto flour-dusted work surface to a very thin rectangle (go for 16 inches long and 12 inches wide)
  • Spread fig filling along one length of dough and roll to other side
  • gently transfer to parchment covered baking sheet and bake for 12-15 minutes or until they are puffed and golden brown along the edges
  • transfer to wire rack and let cool
  • when cool, cut into little squares and enjoy!!!!!


Filed under McKenzie Makes

2 responses to “Recipe of the Week: Raspberry Fig Newtons!!!!


    When do you add in the raspberries?

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