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Sicilian Fig Pastries

 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


  • 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 McCormick® Pure Vanilla Extract
  • 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


  • 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,

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Sicilian Fig Pastries (continued)

Directions (continued)

  • 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.
Nutritional 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.