Whole Wheat Fig Newtons Recipe

Name: Whole Wheat Fig Newtons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Plus 2 Tablespoons Packed Brown Sugar; 3 ounces, weight Butter, Softened; 1 Tablespoon Cream; 2 whole Eggs; 1-1/4 cup All-purpose Flour; 1-1/4 cup Whole Wheat Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Cinnamon; 1/2 teaspoons Salt; 2 cups Dried Figs, Stems Removed; 3 cups Apple Juice; 1/4 cups Granulated Sugar

Servings: persons

1/2 cups Plus 2 Tablespoons Packed Brown Sugar
3 ounces, weight Butter, Softened
1 Tablespoon Cream
2 whole Eggs
1-1/4 cup All-purpose Flour
1-1/4 cup Whole Wheat Flour
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Cinnamon
1/2 teaspoons Salt
2 cups Dried Figs, Stems Removed
3 cups Apple Juice
1/4 cups Granulated Sugar

1
Cream together the brown sugar and butter. Add the cream and beat until light and fluffy. Add the eggs, one by one, beating after each addition.
2
In a separate bowl, combine the dry ingredients. Add to the butter and sugar mixture and mix until a soft dough forms (be careful not to over-mix). Turn dough out onto a floured countertop and form a smooth ball. Let chill in the fridge for 2-4 hours, or overnight.
3
Meanwhile, make the filling. Place the figs in a saucepot and cover with apple juice. Let sit for 15 minutes. Add sugar and bring to a boil, then reduce heat and simmer for 30 minutes. Let cool and puree figs and juice together.
4
Preheat the oven to 350F. Cut the dough ball into two parts and keep the part you're not using in the fridge. Roll out one part into a large rectangle. Carefully pick the rectangle up and put on a lined baking sheet. Spoon about a half cup of fig puree down the center of the rectangle, being sure to save room around all edges. Fold the top and bottom down over the middle of the rectangle and let the edges barely overlap. Fold the outer edges of the rectangle in and pinch together. Repeat with the other piece of dough.
5
Bake for 25 minutes, until golden. Let cool before slicing into Newtons.

661

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cups Plus 2 Tablespoons Packed Brown Sugar, 3 ounces, weight Butter, Softened, 1 Tablespoon Cream, 2 whole Eggs, and more.

Yes, Whole Wheat Fig Newtons falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Whole Wheat Fig Newtons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions