Fig & Pistachio Rolls

Who doesn’t love a sweet treat, particularly washed down with a cup of tea (oh so British!). This bake has been designed for ovulation week, figs are iron and fibre rich and the nuts have protein – important for that particular stage of the menstruation cycle.

Makes: 20

Prep & cook time: 1 hour, 45 mins

Stage of cycle: Ovulation


  • 140g plain flour
  • 85g wholemeal flour
  • 25g caster sugar
  • 25g demerara sugar
  • 140g cold salted butter, diced
  • 1 egg

For the filling

  • 200g dried figs, chopped
  • zest and juice 1 orange
  • 50g caster sugar
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 75g pistachios, shelled & chopped


  1. In a large mixing bowl, add the flours, sugars and cold diced butter. Rub together to create fine breadcrumbs. Add the egg and knead together to form a pastry. Wrap tightly in clingfilm and put in the fridge for one hour.
  2. Meanwhile, in a saucepan add the dried figs, orange juice and zest, sugar, nutmeg, cinnamon & 100ml water. Cook on a medium-high heat for 10 mins, until you have a sticky chutney. Leave to cool for 5 mins and then blitz in a food processor until smooth. Stir in the chopped pistachios and set aside.
  3. After the pastry has been in the fridge for one hour, heat the oven to 180 fan. On a lightly floured work surface, roll out the pastry to around the same size as an A4 piece of paper. Cut down the middle so you have two long, rectangular strips of pastry. Along the longest side on one half of the pastry spread the fig filling, leaving a 1cm gap from the edge of the pastry. Wet the gap that’s been left with some water and fold over the empty half, push down to make the pastry stick, it should look like a sausage roll. Repeat on the other half of pastry.
  4. Carefully place onto a baking tray and bake for 15-20mins until golden brown.
  5. Remove from the oven and cut into 1 inch slices, enjoy with a cup of tea!

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