Fig & Pecan Rolls Recipe – Cinnamon Star Anise Pastry

Last Updated on 6 months ago by Neha Deshmukh

Fig & Pecan Rolls Recipe – Cinnamon Star Anise Pastry

Hello friends! I’m so excited to share this recipe with you – these Fig & Pecan Rolls are seriously addictive. I first made these for a winter gathering, and they were gone in minutes! The warm spices, sweet figs, and crunchy pecans are just a dream combination. They’re a little bit special, but honestly, not too tricky to make. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average rolls. The star anise and cinnamon infuse the figs with such a beautiful, warming aroma. Plus, the flaky puff pastry gives way to a soft, sticky-sweet filling. They’re perfect for a festive brunch, a cozy afternoon tea, or just a little something special to brighten your day. Trust me, you’ll want to make these again and again!

Ingredients

Here’s what you’ll need to create these delightful rolls:

• 1 cup dried figs (about 150g)
• 1 cup pecan/almond, chopped (about 120g)
• ½ – ¾ cup brown sugar (100-150g), depending on your sweetness preference
• 1 cup water (240ml)
• 2 star anise
• 1 inch cinnamon stick
• 1 lemon zest
• 1-2 tablespoons lemon juice
• 1 sheet frozen puff pastry (about 300-350g)
• Oil, for brushing (vegetable or canola work well)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Dried Figs: There are so many varieties! Calimyrna figs are lovely and mild, while Mission figs are richer and darker. Use whatever you can find, but try to get good quality, plump figs.
• Pecan/Almond Choice: I love pecans in this recipe for their buttery flavor, but almonds work beautifully too. Feel free to use a mix! Roughly chop them for the best texture.
• Puff Pastry – All Butter vs. Shortcrust: Definitely go for all-butter puff pastry if you can. It gives the most incredible flaky layers. Shortcrust pastry won’t give you the same lift.
• Star Anise & Cinnamon Stick – Regional Variations & Freshness: Star anise is a staple in Indian cooking, and its licorice notes pair wonderfully with figs. Make sure your cinnamon stick is fragrant – if it’s old, it won’t have much flavor.
• Brown Sugar – Types & Impact on Flavor: Light or dark brown sugar both work. Dark brown sugar will give a deeper, molasses-like flavor. I usually use light brown sugar for a more subtle sweetness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 375°F (190°C). Grease a baking pan – I like to use a round cake pan or a small rectangular baking dish.
2. In a saucepan, bring the water to a boil with the star anise, cinnamon stick, and brown sugar. Give it a stir until the sugar dissolves.
3. Add the chopped dried figs to the boiling mixture. Reduce the heat and simmer for about 15 minutes, or until the figs are soft and the liquid has thickened into a lovely, sticky syrup.
4. Carefully transfer the fig mixture to a food processor. Blend until it’s a smooth puree. Don’t worry if it’s not perfectly smooth – a little texture is nice!
5. Now, stir in the chopped pecans (or almonds), lemon zest, and lemon juice into the fig puree. Taste and adjust the lemon juice if needed – you want a nice balance of sweet and tangy.
6. Gently unfold your puff pastry sheet on a lightly floured surface. Using wet hands (this prevents sticking!), spread the fig-pecan mixture evenly over the pastry, leaving a small border around the edges.
7. Starting from one long side, carefully roll the pastry up tightly into a log. It should be nice and firm.
8. Using a sharp knife (a serrated knife works best), slice the log into 1-inch (2.5cm) thick pieces.
9. Arrange the rolls on your greased baking pan, leaving a little space between each one. Brush the tops lightly with oil.
10. Bake for 18 minutes, or until the rolls are golden brown and puffed up. Let them cool for about 5 minutes before serving.

Expert Tips

A few little secrets to success!

• Tips for working with puff pastry: Keep it cold! If it gets too warm, it will be sticky and difficult to work with. If it starts to soften, pop it back in the fridge for a few minutes.
• Achieving the right fig consistency: Simmering the figs long enough is key. You want a thick, jam-like consistency.
• Preventing soggy bottoms: Make sure your baking pan is well-greased. You can also line it with parchment paper for extra insurance.
• Knife techniques for clean slices: A sharp, serrated knife is your best friend here. Gently saw through the log instead of pressing down.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use vegan puff pastry and substitute the oil for brushing with melted vegan butter.
• Gluten-Free Adaptation: Gluten-free puff pastry options are becoming more readily available. Just be sure to check the ingredients carefully.
• Spice Level: Add a pinch of cardamom or cloves to the fig mixture for an extra layer of warmth. My grandmother always added a tiny bit of clove!
• Festival Adaptations: These are perfect for Christmas or any winter holiday baking. You could even drizzle them with a simple icing sugar glaze.

Serving Suggestions

These rolls are delicious on their own, but they’re even better with a cup of chai or a glass of milk. They also pair beautifully with a dollop of Greek yogurt or a scoop of vanilla ice cream.

Storage Instructions

Store leftover rolls in an airtight container at room temperature for up to 2 days. You can also freeze them for up to a month. Reheat in the oven for a few minutes to restore their crispness.

FAQs

Got questions? I’ve got answers!

• Can I make the fig filling ahead of time? How long does it keep? Yes! You can make the fig filling up to 3 days in advance. Store it in an airtight container in the refrigerator.
• What type of oil is best for brushing the rolls? Vegetable or canola oil work well. You can also use melted butter for a richer flavor.
• Can I use other nuts instead of pecans/almonds? Absolutely! Walnuts or hazelnuts would also be delicious.
• My puff pastry is sticking, what am I doing wrong? Make sure your work surface is lightly floured and your hands are wet. Cold puff pastry is less likely to stick.
• How can I tell when the rolls are perfectly baked? They should be golden brown and puffed up. A toothpick inserted into the center should come out clean.

Enjoy! I hope you love these Fig & Pecan Rolls as much as I do. Let me know how they turn out in the comments below!