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Spelt Fig Rolls

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
Prep Time 25 mins
Cook Time 18 mins
Rest Time 10 mins
Total Time 53 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 180  C
Servings: 18
Estimated Cost: 0.35
Calories: 118
Best Season: all_year_round
Dietary: Contains dairy and egg, Contains gluten (spelt), High Fiber, Low Sugar, 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.

Ingredients
    For the fig filling
  • 300 g dried figs, stalks removed and roughly chopped (soft variety preferred)
  • 120 ml water
  • 2 tbsp honey (or maple syrup for vegan)
  • 1 lemon, zest and juice
  • 0.25 tsp ground cinnamon
    • For the spelt pastry
  • 250 g whole spelt flour (plus extra for dusting)
  • 0.5 tsp baking powder
  • 0.25 tsp fine sea salt
  • 90 g cold unsalted butter, cubed (or cold coconut oil for dairy-free)
  • 2 tbsp honey
  • 1 medium egg, beaten
  • 2 to 3 tbsp cold water (add gradually)
Instructions
    Make the fig filling
  1. 1
    Place the chopped figs, water, honey, lemon zest, lemon juice, and cinnamon in a medium saucepan over medium heat.
  2. 2
    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.
  3. 3
    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.
    4. Make the spelt pastry
  4. 4
    Heat the oven to 180 C / 355 F. Line a large baking sheet with baking parchment.
  5. 5
    In a large bowl, whisk together the spelt flour, baking powder, and salt.
  6. 6
    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.
  7. 7
    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.
  8. 8
    Do not overwork the dough. It should feel pliable and smooth.
    9. Assemble and bake
  9. 9
    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.
  10. 10
    Divide the dough lengthways into two equal strips, each roughly 15 cm x 40 cm.
  11. 11
    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.
  12. 12
    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.
  13. 13
    Place the logs seam-side down and refrigerate for 10 minutes to firm up.
  14. 14
    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.
  15. 15
    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.
  16. 16
    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.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-fig-rolls/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!