Sicilian Fig Pastries Recipe

Sicilian Fig Pastries Recipe
Sicilian Fig Pastries Recipe photo by Taste of Home
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Sicilian Fig Pastries Recipe

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These fig-filled desserts have true European flavor. They add just the right amount of sweetness to the buffet table.
MAKES:
36 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 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 aside.
Separate dough into six portions. On a lightly floured surface, roll each portion into a 12x8-in. rectangle (dough will be very thin). Cut into 4x2-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.
Originally published as Sicilian Fig Pastries in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p10

Nutritional Facts

1 each: 135 calories, 6g fat (1g saturated fat), 12mg cholesterol, 21mg sodium, 18g carbohydrate (6g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 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
  1. 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.
  2. In a food processor, combine the figs, walnuts, water, grape jelly, orange peel and cinnamon; cover and process until blended. Set aside.
  3. Separate dough into six portions. On a lightly floured surface, roll each portion into a 12x8-in. rectangle (dough will be very thin). Cut into 4x2-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.
  4. 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.
Originally published as Sicilian Fig Pastries in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p10

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