Description
A delicious fig-filled pastry. You may substitute the figs with dried apricots or dates. Hazelnuts can also be used in place of the walnuts.
Ingredients
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
- 2 ½ teaspoons baking powder
- ½ cup white sugar
- 1 cup unsalted butter
- 2 eggs
- ½ teaspoon vanilla extract
- ¼ cup milk
- 2 cups chopped dried figs
- 1 cup raisins
- 1 large orange
- 2 cups toasted walnuts, chopped
- 1 cup honey
- ½ cup dark rum
- 1 teaspoon ground cinnamon
Instructions
- For the pastry: Combine flour
- sugar
- baking powder
- and salt in a large mixing bowl. Add butter
- eggs
- vanilla
- and milk; mix into a smooth dough. Turn dough out and shape into a circle; cut into 4 equal pieces
- cover in plastic wrap
- and chill.
- For the filling: Zest and juice orange into a large bowl; add figs
- raisins
- and nuts. Transfer mixture to a food processor; blend until evenly chopped. Stir in honey
- rum
- and cinnamon; set aside.
- Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
- Remove dough from the refrigerator. Roll one piece of dough at a time into an 8-inch wide strip about 1/4-inch thick. Cut lengthwise in half
- forming two long strips
- each about 4 inches wide. Lay strips on work surface; brush top inch of each with cold water. About 1/3 of the way up from bottom of dough
- place 1/4 of the filling in a 1-inch wide strip
- running from end to end. Fold the moistened edge of dough over the filling and press to seal edges. Cut each strip into 1-inch rectangles and place on the prepared cookie sheets. Repeat with remaining sections of dough.
- Bake in preheated oven until tops are golden
- about 13 to 16 minutes. Let cool on cookie sheets for 10 minutes. Transfer to wire racks.
Servings: 72