Rolled biscuits filled with fig jam

Ingredients

• 400 g of figs, cut into small pieces
• 200 ml of water
• 100 ml of apple juice
• 2 tablespoons of honey
• 1 tablespoon of finely grated orange zest
• 200 g of butter or margarine, at room temperature
• 1 large egg
• 150 g of semolina
• 300 to 360 grams of flour
• 1 packet of vanilla sugar
• 1 tablespoon of finely grated orange zest

Cook the chopped figs with water and apple juice for about 40 minutes. Reduce the heat as soon as the water begins to simmer.

Remove from the heat, then add the orange zest.

Add the honey when the filling is almost cold.

Beat the sugar and butter together in a mixer until you have a smooth, even mixture.

Add the egg, vanilla, and orange zest.

Gradually add the flour and knead with your fingertips until a soft dough forms, with a consistency similar to a lobe of an ear.

Place the dough in a freezer bag and let it rest in the refrigerator for about 1 hour.

Divide the dough in half and spread each portion between two sheets of parchment paper, about 5 mm thick.

Cut out a rectangle. Place a strip of filling in the center lengthwise, fold the edges of the dough over, and roll up.

Cut pieces about two inches wide and arrange them on the plate, with the edges facing down.

Bake in a preheated oven at 180 °C until the cookies are lightly golden.