Sicilian Fig Pastries Recipe

Ingredients

• 4 cups all-purpose flour
• 3/4 cup shortening
• 1/4 teaspoon salt
• 1/3 cup sugar
• 1/2 cup warm water
• 1 egg, lightly beaten
• 1/4 teaspoon vanilla extract
• FILLING:
• 8 ounces dried figs, chopped
• 2/3 cup chopped walnuts
• 1 tablespoon water
• 1 tablespoon grape jelly
• 1/2 teaspoon grated orange peel
• 1/8 teaspoon ground cinnamon
• 1 egg, lightly beaten
• 2 tablespoons sugar

Directions

• In a food processor, combine the flour, shortening and salt; cover and process until mixture resembles coarse crumbs. In a small bowl, dissolve sugar in warm water; stir in egg and vanilla. Gradually add to crumb mixture; pulse until dough forms a ball. Cover and let rest for 10 minutes.
• In a food processor, combine the figs, walnuts, water, grape jelly, orange peel and cinnamon; cover and process until blended. Set aside.
• Separate dough into six portions. On a lightly floured surface, roll each portion into a 12-in. x 8-in. rectangle (dough will be very thin). Cut into 4-in. x 2-in. rectangles. Place a teaspoon of fig mixture on one short side of each rectangle; fold dough over filling. Press edges with a fork to seal.
• Place 1 in. apart on ungreased baking sheets. Brush with egg and sprinkle with sugar. Bake at 375° for 15-17 minutes or until golden brown. Remove from pans to wire racks. Yield: 3 dozen.

Sicilian Fig Pastries published in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p10