Fig and Apricot Newtons

Servings: 24 serving(s)

Prep time: 75 minutes

Total time: 103 minutes

Cooking time: 28 minutes

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fig and apricot newtons

Bake instead of buy: Homemade Fig & Apricot Newtons put the store-bought version to shame

Have you ever taken a bite of something store-bought and thought to yourself:  “I bet a homemade version of this would be off-the-charts delicious”?

That’s how I feel about graham crackers and now fig newtons.

The cookie part of a fig newton can be a little pasty and lacking in flavour so the cookie itself ends up being totally dependent on the filling, which is pretty reliable. But what if you had a delicious, tender cookie to wrap around that filling?
In her new book, The Messy Baker, author Charmain Christie takes the cookie and the filling up a notch to create an outstanding Fig & Apricot Newton that is more than worth the effort, even for non-fiddly home cooks like me.

The fig and apricot filling is sweet, flavourful and not too thick, wrapped in a delicious, tender molasses cookie.

fig and apricot newton

I made just a couple of changes to Charmain’s original recipe: I omitted the orange zest in the filling since I loved the subtle orange flavour imparted by the orange juice in the filling and didn’t want to lose that figgy-apricot flavour. I also substituted molasses for the honey called for in the filling. Oh, and I omitted the salt since I used regular salted butter. Here you’ll see my version is a little messy, but delicious nonetheless.

fig and apricot newtons


Fig and Apricot Newton Recipe

From The Messy Baker

Makes 24 cookies


For the dough:

  • ½ cup butter, softened
  • ¾ cup sugar
  • 1 egg
  • ¼ cup Crosby’s Fancy Molasses
  • 2 tsp. vanilla
  • 2 cups flour
  • ½ tsp. baking powder

For the filling:

  • 2/3 cup chopped figs
  • ½ cup chopped apricots
  • ¼ cup sugar
  • 2 Tbsp. honey or molasses (I used molasses)
  • ½ cup orange juice
  • 1 Tbsp. orange zest (I omitted)
  • 1 tsp. vanilla


For the dough:

  1. In a medium bowl cream the butter and sugar.
  2. Beat in the egg then the molasses and vanilla.
  3. Combine the flour and baking soda then add to the butter mixture.
  4. Scrape dough onto parchment paper or plastic wrap, gather into a ball, flatten into a disk, wrap and refrigerate for at least an hour or overnight.

For the filling:

  1. Combine the figs, apricots, sugar, molasses or honey and orange juice in a saucepan and bring to a simmer. Cook until fruit is plump, 5-8 minutes.
  2. Add vanilla (and orange zest, if using) and whirr in a food processor until smooth. Scrape into a bowl.

To assemble the cookies:

  1. Preheat oven to 375 F
  2. Cut dough in half and roll each half into a skinny rectangle approximately 18” long and 6” wide.
  3. Spread half of the fig mixture down the centre of the dough, in a two-inch wide strip.
  4. Fold one side of the dough over the filling then the other.
  5. Cut into 1 1/2 “ bars and lay them seam side down on a parchment-lined baking sheet.
  6. Bake for 12-14 minutes (depending how soft you want them).

how to make fig and apricot newtons


22 thoughts on “Fig and Apricot Newtons

  1. Monica de Moss says:

    It looks delicious! I like the detailing provided and the photos are so helpful.

  2. EileenGouthro says:

    Cannot download cookbooks. Can they be mailed

  3. Marion French says:

    I can’t download the cookbooks. Can you send them to me in the postal mail?

    1. Hi Marion, Watch for an email from me…

  4. Margaret Delgatty says:

    thanks for a new idea: i love apricots, and i bet these would be great with all apricots too! (i might think about a gluten-free version too…)

  5. Laurie says:

    I can’t wait to try these. My mom’s fig cookies were the best. The store bought ones didn’t compare. I like the idea of adding apricots.

  6. rose says:

    I love the taste of molasses in my baking and savoury cooking.

  7. jacquie says:

    if the rest of the recipes in the book are similar to this one then there is going to be lots i’m interested in trying out.

  8. Lucy says:

    If ALL messy things turned out to look and probably taste delicious, then this would be a better world!!!

    1. Thanks Lucy for reminding me to embrace my messiness. So true that looks aren’t everything.

  9. Elizabeth Vlug says:

    These sound amazing. And I like the combo of figs and apricots. Also appreciated are the photos, makes my world a little easier. Thanks once again for sharing these wonderful recipes. I have made quite a few and all have been keepers. Thanks for the giveaway too!

  10. Gillian McMullen says:

    Looking forward to making these – hopefully this weekend!

  11. Maggie C says:

    cover looks delish already! I’d love to try out some recipes!

  12. Gene D says:

    Love apricots as a sweet alternative! Thanks

  13. Liisa Papillon says:

    Sounds good. If this recipe is any indication of what the book is like, I want more.

  14. Bill McMillan says:

    I love baking and would really like to have this cookbook

  15. Terry Blizzard says:

    Crosby’s Molasses has been a staple in my pantry, my whole adult life.
    I buy it by the gallon, and although all my friends make fun of me for doing so, they have no complaints when they come over and sample my fresh made Katie’s Fat Molasses Cookies, or my brown bread, or my pancakes with molasses, or my bread pudding with molasses sauce. To win this cookbook, would allow me to add some new recipes to my repertoire, and the first thing I would be making would definitely be the Fig and Apricot Newtons. I never buy from the store, I cook from my pantry, and Crosby’s is always there, as traditions continue. Cheers!

  16. Brittany Koelmel says:

    This looks soooo good! I would love to make a lot of this:)

  17. Alison Arsenault says:

    I love fig newtons so will have to try this variation. Crosby Molasses is the only one that I use when baking or cooking.

  18. joy says:

    i would love this cookbook – have heard about it before – it’s on my wishlist – i love baking with molasses! always so delicious and fulfilling!

  19. Judy says:

    Have always used Crosby’s molasses, is there any other kind?! Love the recipes….

  20. dorilda mccarron says:

    ilove cooking with crosby product

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