Roll of dried figs or plums

Preparation steps

• Substrate: Peel the figs from the stalks. Grind walnuts. Mix figs, walnuts and sugar and grind twice on a meat grinder. Spread the resulting mass on nylon sprinkled with crystal sugar in a rectangular plate up to 1 cm thick.
• Stuffing: If almonds are used for the stuffing, then boil them briefly in hot water, peel them, dry them well and grind them. It can be heated in a dry pan, stirring constantly so that it does not burn, so when it dries, it can be cooled and ground. Melt the sugar with a tablespoon of water, then add the ground almonds and lemon juice. Mix well. Cool the mass, then spread it over the entire surface of the spread fig plate and wrap it tightly in a roll. Leave to set well, preferably overnight, then cut into slices 1 cm thick.
• Instead of dried figs, prunes can be used.
• My notes: - First I ground the walnuts in the multipractice and took them out into a bowl. - Then I cut the figs (or plums) into smaller pieces (they must not be hard) and ground them with sugar into a multipractice. I added ground walnuts to them and ground them well again. - I divided the mixture for the base into two parts for easier rolling and rolled it out between two baking papers (without sprinkling sugar) on a rectangle 30x17 cm (each). - I reduced the sugar in the filling to 8o. When it cooked, I just cooled it down a bit and immediately spread it on the base, it spreads very nicely, and if it cools down, it hardens and cannot be spread. - I rolled the roll with the help of baking paper, firmly, so that there were no cavities with air. - Before cutting, I put the rolls in the freezer for an hour and then they are cut very nicely and thinly.