Holiday Fig Bars

Immerse figs in water for a period of one hour, allowing them to rehydrate and soften. Transfer the resulting mixture to a small saucepan and heat it over medium warmth until it reaches a thick, syrupy consistency, requiring at least 30 minutes of cooking time. Remove the saucepan from the heat source and allow it to cool down.

Concurrently, combine sugar and butter in a large bowl using an electric mixer. Blend the mixture until it becomes smooth, then incorporate milk and vanilla extract to achieve a uniform texture. In another bowl, whisk together flour, baking powder, and salt; then fold these dry ingredients into the creamed mixture. Cover the bowl with a lid and refrigerate for an additional hour to allow the dough to rest.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a 9x13-inch baking pan to prevent the dough from sticking.

Divide the dough into two equal portions; knead each portion five or six times to develop the gluten. On a surface dusted with flour, roll out each portion into a 9x13-inch rectangle, approximately 1/4 inch thick. Place one piece of dough into the prepared pan, spread a layer of fig mixture on top, and cover with the remaining piece of dough.

Bake the assembled pastry in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) until it reaches a golden brown color, requiring approximately 25 to 30 minutes of baking time. Allow the pastry to cool down before cutting it into 20 squares.