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Sicilian Fig Pastries

These fig-filled desserts have true European flavor. They add just the right amount of sweetness to the buffet table.

36 ServingsPrep: 45 min. Bake: 15 min./batch

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

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Sicilian Fig Pastries (continued)

Directions (continued)

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.

Nutrition Facts: 1 pastry equals 135 calories, 6 g fat (1 g saturated fat), 12 mg cholesterol, 21 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.