Sweets with fresh figs, delicious biscuits filled with a sweet autumn compote, a simple and delicious recipe to greet the arrival of September!

Since the temperatures are slightly lowering, we can find the courage to turn on the oven (don’t worry, half an hour will be enough)

For the shortcrust pastry
330 g flour type “0” Bio pastry core for shortcrust pastry and biscuits
100 g granulated sugar
60 ml sunflower oil
2 eggs
1 vanillin sachet
1 teaspoon of baking powder

For the fig filling
6-7 large figs
1 tablespoon granulated sugar
6 ladyfingers
Dry biscuits type Oro Saiwa

Prepare the dough by putting all the ingredients together in a bowl and forming a nice firm and homogeneous ball. There is no need for resting times, as oil was used instead of butter.
Peel and chop the figs and cook them in a non-stick pan with the sugar, until compote.
Pulverize the biscuits with the mixer and put them in the fig compote.
With a rolling pin, roll the pastry into a rectangular shape, roll out a long strip of fig mixture to form a cylinder, closing underneath, as is done with strudel.
Cut the sweets so that they measure about 5 cm, place them on the dripping pan, lined with cartaforno.
Bake the cookies at 180 degrees for 15 minutes in a preheated oven, until golden brown.
Remove from the oven, allow to cool, sprinkle with icing sugar (to taste) and serve.

An excellent variant is also the addition of sliced ​​almonds, both on the surface and inside the compote. Almonds, like figs, are also a typical fruit of the month of September.

Beneficial properties of the fig: this small late summer fruit contains a lot of water and precious minerals such as calcium, phosphorus, magnesium, potassium, sodium and iron. Additionally, fresh figs are rich in vitamins A, B1, B2, B6, PP and C.

(Source: Il Giornale del Cibo)

Have you ever seen how an artisanal panettone is born?

In our Cereal Lab training room we did the test and the results were nothing short of exciting!

come fare il panettone artigianale

The pre-dough that rises slowly for at least twelve hours, the amazement after the night of leavening, the second dough phase and then the leavening again, the slow rest on the table, the overturns of the “pirlare” phase and finally the goal , the paper cups, where the last leavening phase takes place.

Finally, a light hand for the scarping with the scented butter and the longed-for reaching the oven from which, after about fifty minutes, we took out many small masterpieces.

For this magic you need many ingredients, all of top quality:

• Our flour of the line Anima di Pasticceria “Gran Riserva delle Feste”

• A technologist with golden hands, Pierangelo Della Bona

• An excellent instrumentation like that provided by our technical sponsors: the rotary kiln of Real Forni, the mixer Escher Mixers and the leavening compartment Pabatech.

An extraordinary host like Fabio Guzzano, who gave us this wonderful video and a review with laurels! If you want to read Fabio’s story about his two days experience with us click here

Here is the video that tells of our two days dedicated to panettone and … don’t be surprised if there are also images of pizza and bread: making panettone requires long waiting times, but we still found a way to use the time !