Fig Pinwheels

In saucepan, bring chopped figs, orange rind and juice, brown sugar, brandy and cinnamon to boil over medium-high heat; reduce heat to medium and cook until thickened, about 3 minutes. Transfer to food processor; purée until smooth. Scrape into bowl; let cool.

Dough: In separate bowl, whisk together flour, cinnamon, baking powder, allspice, salt and cloves. In large bowl, beat butter with sugar; mix in egg. Stir in flour mixture. Divide in half and form into 2 rectangles. Wrap each and refrigerate for 30 minutes.

Between waxed paper, roll out each piece of dough into 12- x 8-inch (30 x 20 cm) rectangle. Spread each with half of the fig filling, leaving 1/2-inch (1 cm) border along 1 long edge.

Using waxed paper to help and starting at opposite long edge, roll up dough, sealing seam. Wrap each log and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 3 days or overwrap with foil and freeze for up to 1 month.)

Cut each log into 1/4-inch (5 mm) thick slices; bake on parchment paper–lined baking sheets in 350°F (180°C) oven until light golden, 10 to 12 minutes.

Source : Canadian Livng Holiday Cookbook: Fall 2009