Sicilian Fig Pastries

Name: Sicilian Fig Pastries
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 3 dozen.
Ingredients: 4 cups all-purpose flour; 3/4 cup shortening; 1/4 teaspoon salt; 1/3 cup sugar; 1/2 cup warm water; 1 large 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 zest; 1/8 teaspoon ground cinnamon; 1 large egg, lightly beaten; 2 tablespoons sugar

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

Ingredients

4 cups all-purpose flour
3/4 cup shortening
1/4 teaspoon salt
1/3 cup sugar
1/2 cup warm water
1 large 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 zest
1/8 teaspoon ground cinnamon
1 large 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 zest 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.

Nutrition 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.

Originally published as Italian Fig Cakes in Holiday & Celebrations Cookbook 2006