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1
** preferably moist-pack black figs In a small bowl, beat the butter and sour cream until light.
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2
Gradually add the brown sugar, beating until the mixture is very light and thick.
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3
Incorporate the eggs one at a time; beat in the vanilla.
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4
Sift together the flour, baking powder, soda, cinnamon and salt.
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5
Add to the creamed mixture, beating on low speed or by hand.
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6
Mix well and turn out on a sheet of floured plastic; wrap, then refrigerate for at least 2 hours.
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7
Cut the heavy stems off the figs.
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8
Combine the figs and water in a heavy saucepan and simmer, covered, for 30 minutes, or until the fruit is soft.
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9
Add the sugar, lemon rind and salt and simmer, covered for 15 minutes longer.
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10
Press the mixture through a coarse disc of a food mill, then cool.
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11
Preheat the oven to 350F (180C).
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12
Cover with parchment or lightly grease a large baking sheet.
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13
Divide the chilled dough into thirds and refrigerate two parts.
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14
Roll the remaining piece on a well-floured board to form a rectangle about 5x11 inches.
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15
Spread 13 of the fig filling slightly to one side of center, along the length of the dough, covering an area roughly 2 inches wide and 10 inches long and leaving a 1/2-inch pastry margin on the three sides of the filling away from the center.
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16
Mound the filling slightly in the center along its whole length, then moisten the exposed margin with water.
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17
Very gently, lift the uncovered pastry with a spatula and fold it over the filling.
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18
Press the upper pastry against the lower to seal it.
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19
Trim the edges and shape the roll into a neat, half-cylinder form about 11 inches long and 2 to 2 1/2 inches wide.
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20
Place on the prepared baking sheet.
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21
Repeat the filling operation with the remaining 2/3rds of the dough and filling, then bake the three rolls for 25 minutes or until they are slightly browned.
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22
Cool the rolls somewhat on a rack, then trim off the ends and, with a sharp serrated knife, cut each one into slices about 1 1/2 inches wide.
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23
Replace the slices on the rack.
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24
When the fig bars are completely cool, store them airtight.
