New England Bakery Style Fig Squares

By Addie

This will be a real challenge I think. I grew up in Rhode Island enjoying fig squares from most any bakery there. They have a fairly thick crust with a sweet fig preserve style filling, but without pieces of fig if that makes sense to all of you.

I've gone so far as to have them shipped in to Va. from RI, but that is a bit pricey. No bakery contacted has been willing to share their recipe even though I have not lived there in 30 years. They are cut in squares about 3" X 3" and are fairly heavy.

If there are any fellow New Englanders or Rhode Islanders familiar with fig squares, your help would be greatly appreciated with a better description if you don't have a recipe.

Ingredients

• 2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 cup shortening
• 2 egg yolks, beaten
• 1 teaspoon lemon juice
• 1/2 cup cold water
• 1 (30-ounce) jar or container fig filling

Preparation

Step 1

Preheat oven to 375 degrees.

Combine flour, salt and baking powder. Cut in shortening. Combine yolks, juice and cold water. Add to flour mixture. Divide in half. Roll each out on well-floured board.

Line bottom and sides of 10 x 15-inch jelly roll. Cover with filling. Top with crust. Make slits in crust. Bake for 45-60 minutes.