Glazed Warm Fig Bars


You may never eat boxed fig bars again...this grown-up variety is made especially tasty with flaky puff pastry and a warm fig filling.

  • Thaw: 40 minutes
  • Prep: 1 hour 25 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 48
1 star 2 star 3 star 4 star 5 star
3 7



  • 1/2 lb. dried Mission figs or pitted dates, cut into quarters (about 1 1/4 cups)

  • 1/4 cup honey

  • 2 tsp. lemon juice

  • 2 tsp. orange juice

  • 1 egg yolk

  • 1 tsp. water

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 1/2 cup confectioners' sugar

  • 2 tsp. water


  1. Place the figs into a 2-quart saucepan and add water to cover.  Heat over medium-high heat to a boil.  Reduce the heat to low. Cover and cook for 45 minutes or until the figs are soft, adding additional water, if needed.  Drain the figs, reserving the cooking liquid.

  2. Place the figs, honey, lemon juice and orange juice into a food processor.  Cover and process until the mixture forms a thick paste, adding some of the reserved cooking liquid, if needed.  Let the fig mixture cool to room temperature.

  3. Heat the oven to 375°F.  Beat the egg yolk and water in a small bowl with a fork.

  4. Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 15x11-inch rectangle.  Brush the pastry with the egg mixture to within 1/2 inch of the edge.

  5. Spoon the fig paste into a quart size resealable plastic bag.  Using scissors, make a 1/2-inch-long cut across one corner of the bag.  Pipe the fig paste in 4 (1/2-inch wide) evenly-spaced strips lengthwise down the length of the pastry sheet.

  6. Unfold the remaining pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 15x11-inch rectangle.  Place the pastry rectangle over the filling, pressing firmly between the rows and around the edges to seal.  Using a pastry wheel or a sharp knife, cut between the rows to make 4 strips.  Place the strips onto 2 baking sheets.  Freeze for 15 minutes or until the pastries are firm.

  7. Cut about 20 shallow, diagonal slits in the top of each pastry strip. Brush the strips with the remaining egg mixture.

  8. Bake for 15 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheets on wire racks for 10 minutes.  Stir the sugar and water in a small bowl until the mixture is smooth, adding more water as needed until desired consitency. Drizzle the cooled pastries with the sugar mixture.  Cut each strip into 12 bars.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.


  • VIEW:
On Social Media, Use #Puffpastry

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

Additional comments & ratings
Show / Hide Comments

Submitted by:
Billie R.
Date: 12/3/2006

1 star rating

"I used dates. The citrus juices did not work well with them. If I use the method again, I'll use an almond paste filling or the date filling that I use for date bar cookies."

Submitted by:
Patty Z.
Date: 4/30/2007

2 star rating

"It's wonderful and simple. Everyone at the whole party really enjoyed them. I also had the luxury of using fresh meyer lemons instead of the oranges and lemons. It was a big hit!"

Submitted by:
Patty Z.
Date: 4/30/2007

2 star rating

"Yeah! Finally a great and simple recipe to use those wonderful figs I purchased and didn't know what to do with! It's definitely a keeper. I just have to go buy more figs now :-)!"

More Recipes