Spelt Fig Rolls Recipe - Wholesome Homemade Biscuits

Name: Spelt Fig Rolls
Prep time: 25 min
Cook time: 18 min
Total time: 53 min
Yield: 18
Ingredients: 300 g dried figs, stalks removed and roughly chopped; 120 ml water; 2 tbsp honey; 1 lemon, zest and juice; 0.25 tsp ground cinnamon; 250 g whole spelt flour; 0.5 tsp baking powder; 0.25 tsp fine sea salt; 90 g cold unsalted butter, cubed; 2 tbsp honey; 1 medium egg, beaten; 2 to 3 tbsp cold water

Tender spelt pastry wrapped around a sticky fig filling.

Stack of homemade spelt fig rolls on a ceramic plate showing golden pastry and dense fig filling at the cut ends

Fig rolls made with spelt flour have a more satisfying texture than the shop-bought kind. The pastry is tender and just firm enough to hold its shape, and the filling stays dense and jammy rather than gluey.

Spelt flour works well here because it has less elasticity than standard wheat flour. The dough comes together quickly, handles easily, and doesn’t need chilling before you roll it.

The filling is a simple cooked fig paste with a touch of honey and lemon. It sets firm enough to roll without leaking, which is the only tricky part of the whole process.

These keep well in a tin for four to five days, and they freeze well too. A batch of eighteen gives you something to come back to across the week.

Why You’ll Love This Recipe

Spelt pastry stays soft and short, not tough or chewy.
No refined sugar in the filling, just figs and honey.
Batch-bakes eighteen rolls in one go, freezer-friendly.
Dough needs no chilling, ready to roll straight away.

Two spelt pastry logs filled with dark fig paste on parchment, one sliced to show the filling inside before baking

Ingredient Notes

Whole spelt flour: Use whole spelt for the most flavour and fibre. White spelt flour also works and gives a slightly lighter, more delicate pastry.
Dried figs: Soft dried figs give the smoothest paste. Hard, very dry figs need an extra 10 minutes of simmering to soften properly.
Honey: A mild honey like acacia keeps the filling clean-tasting. Maple syrup works as a vegan alternative at the same quantity.
Butter: Cold unsalted butter gives the pastry its short, crumbly character. Cold coconut oil can be used for a dairy-free version.
Egg: One egg binds the dough. A flax egg (1 tbsp ground flaxseed plus 3 tbsp water, rested 5 minutes) works reasonably well as a substitute.
Lemon zest and juice: Both go into the filling. The acid cuts the sweetness of the figs and keeps the flavour from being flat.

Basket of baked spelt fig rolls next to a steaming mug of black tea on a light stone surface

Print Recipe

Freezer-friendly

Spelt Fig Rolls

Difficulty: Easy Prep Time 25 mins Cook Time 18 mins Rest Time 10 mins Total Time 53 mins

Cooking Temp: 180 C Servings: 18 Estimated Cost: £ 0.35 Calories: 118

Best Season: all_year_round

Dietary:

C Contains dairy and egg C Contains gluten (spelt) H High Fiber L Low Sugar V Vegetarian

Description

Whole spelt flour gives the pastry a slightly nutty, short texture that holds the dense fig filling without turning soggy. These rolls slice cleanly and stay soft for days.

Instructions

Make the fig filling

Place the chopped figs, water, honey, lemon zest, lemon juice, and cinnamon in a medium saucepan over medium heat.
Bring to a gentle simmer, then reduce the heat to low and cook for 15 minutes, stirring occasionally, until the figs are completely soft and the mixture is thick and paste-like.
Remove from heat and mash with a potato masher or blend briefly with a hand blender until smooth but still slightly textured. Set aside to cool completely.

Make the spelt pastry

Heat the oven to 180 C / 355 F. Line a large baking sheet with baking parchment.
In a large bowl, whisk together the spelt flour, baking powder, and salt.
Add the cold cubed butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs with no visible butter pieces.
Add the honey and beaten egg and mix with a fork. Add cold water one tablespoon at a time, mixing until the dough just comes together into a soft, non-sticky ball.
Do not overwork the dough. It should feel pliable and smooth.

Assemble and bake

Place the dough between two large sheets of baking parchment. Roll it out to a rectangle approximately 30 cm x 40 cm and 3 mm thick.
Divide the dough lengthways into two equal strips, each roughly 15 cm x 40 cm.
Spoon half the cooled fig filling along the centre of each strip in a long, even line, leaving a 1 cm border on each long side.
Fold one long edge of pastry up and over the filling, then fold the other side over to overlap it slightly, forming a sealed log. Press gently along the seam to close.
Place the logs seam-side down and refrigerate for 10 minutes to firm up.
Remove from the fridge and cut each log into 9 equal pieces, about 4 cm wide. Score the top of each roll twice with a fork.
Arrange the rolls on the lined baking sheet with a little space between each one. Bake for 16 to 18 minutes until the pastry is light golden on the base and edges and feels set on top.
Transfer to a wire rack and cool for at least 15 minutes before eating. The pastry firms up as it cools.

Nutrition Facts

Servings 18

Amount Per Serving
Calories 118kcal

% Daily Value *
Total Fat 4g7%
Saturated Fat 2.3g12%
Cholesterol 18mg6%
Sodium 42mg2%
Potassium 155mg5%
Total Carbohydrate 20g7%
Dietary Fiber 2.5g10%
Sugars 10g
Protein 2.5g5%

Vitamin A 95 IU
Vitamin C 1 mg
Calcium 32 mg
Iron 1 mg
Vitamin D 4 IU
Vitamin E 0.3 mg
Vitamin K 2 mcg
Thiamin 0.08 mg
Riboflavin 0.06 mg
Niacin 1 mg
Vitamin B6 0.05 mg
Folate 8 mcg
Vitamin B12 0.05 mcg
Phosphorus 65 mg
Magnesium 22 mg
Zinc 0.4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Simmer figs for at least 15 minutes until the mixture is thick and paste-like, not runny.
Dough should feel soft but not sticky. If it sticks to your hands, add flour one teaspoon at a time.
Roll dough to a 3 mm thickness. Thicker pastry won't bake through evenly in the given time.
Chill the assembled log for 10 minutes before slicing to prevent the filling from spreading.
Cool rolls on a wire rack before storing. Stacking while warm can make the bases go soft.

Keywords: spelt fig rolls, homemade fig rolls, wholegrain fig biscuits, spelt baking, fig filled pastry, healthy fig rolls

Equipment

medium saucepan
food processor or potato masher
rolling pin
baking parchment sheets
large baking sheet
wire cooling rack

Tips

Chop dried figs roughly before simmering so they break down evenly into a paste.
Roll the dough between two sheets of baking parchment to prevent sticking without adding extra flour.
Spread the fig filling in a thin, even strip, leaving a 1 cm border so the pastry seals cleanly.
Chill the filled log for 10 minutes before slicing to get clean, even cuts without the filling squeezing out.
Score the tops of each roll with a fork before baking so steam can escape and the surface doesn't crack.

Variations

Add half a teaspoon of ground cinnamon and a pinch of cardamom to the fig filling for a warmer flavour.
Mix in 2 tablespoons of finely chopped walnuts into the fig paste for added texture and richness.
Replace half the figs with soft dried dates for a darker, more caramel-like filling with less acidity.

Storage and Reheating

Store spelt fig rolls in an airtight tin at room temperature for up to 5 days. They stay soft because the fig filling retains moisture and keeps the pastry from drying out.

To freeze, arrange the baked and cooled rolls in a single layer on a tray, freeze until solid, then transfer to a freezer bag. They keep for up to 2 months. Thaw at room temperature for about an hour before serving.

You can also freeze the unbaked log. Wrap it tightly in cling film and freeze for up to 6 weeks. Slice from frozen and add 3 to 4 extra minutes to the baking time.

Serving Suggestions

Spelt fig rolls go well alongside a pot of strong black tea or a flat white. The slight bitterness of coffee balances the sweetness of the fig filling without overwhelming the pastry.

They also work as a lunchbox addition for adults and older children. Two rolls alongside a piece of fruit makes a practical, filling mid-afternoon snack that doesn't need refrigeration.

For a simple dessert, serve them slightly warm with a spoonful of thick Greek yogurt and a drizzle of honey. The contrast between the soft pastry and the cold, sharp yogurt works well.

File under fig filled pastry healthy fig rolls homemade fig rolls spelt baking spelt fig rolls wholegrain fig biscuits

Frequently Asked Questions

Expand All:

Why is my spelt fig roll pastry cracking when I roll it?

Spelt dough has less gluten than standard wheat dough, so it can crack if the butter wasn't rubbed in finely enough or the dough is too dry. Add cold water half a teaspoon at a time until the dough just comes together without crumbling. Rolling between two sheets of parchment also helps it stay intact.

Can I use fresh figs instead of dried figs for the filling?

Fresh figs have too much water content to make a stable filling. They won't set firm enough to roll without leaking through the pastry during baking. Stick with dried figs, or use a good-quality fig jam reduced on the stove until thick.

Can I make the fig filling a day ahead and refrigerate it?

Yes, the fig paste keeps in the fridge for up to 3 days in a sealed container. Let it come to room temperature before spreading or it will tear the pastry. Cold filling also makes the dough harder to roll up cleanly.

How do I know when the spelt fig rolls are baked through?

The rolls are done when the pastry is a light golden brown on the base and edges, and the surface feels dry and set, not soft, when you press it gently. The centre will firm up as they cool, so don't overbake chasing a deeper colour.

Are these spelt fig rolls suitable for a dairy-free diet?

They can be made dairy-free by swapping the butter for cold coconut oil or a firm vegan block butter at the same weight. The texture stays short and crumbly, though coconut oil can make the dough slightly softer to handle.

What is the difference between spelt fig rolls and standard fig rolls?

The main difference is the flour. Standard fig rolls use refined white wheat flour, which gives a softer, more neutral pastry. Spelt flour adds a mild nuttiness and a slightly denser crumb, and it contains more fibre and a different gluten structure that some people find easier to digest.

Spelt Fig Rolls

Why You’ll Love This Recipe

Ingredient Notes

Spelt Fig Rolls

Description

Ingredients

For the fig filling

For the spelt pastry