Fig Envelopes
Yield
6 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 3 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | teaspoons |
vegetable shortening
|
*
|
| ¾ | cup |
milk
|
|
| 1 | cup |
figs
cooked, chopped, and drained |
*
|
| 1 | each |
eggs
well beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
sugar
|
|
| 1E+1 | ml |
vegetable shortening
|
*
|
| 177 | ml |
milk
|
|
| 237 | ml |
figs
cooked, chopped, and drained |
*
|
| 1 | each |
eggs
well beaten |
|
Directions
Sift flour, measure, and sift with baking powder, salt, and sugar.
Cut in shortening with 2 spatulas.
Slowly add enough milk to form a soft dough.
Turn onto lightly floured board.
Roll in sheet ¼ inch thick. Cut in 4-inch squares.
Place 2 tablespoons chopped figs on ½ of each.
Moisten edges with cold milk.
Fold. Press edges together. Brush tops with egg mixed with 1 tablespoon milk and 1 teaspoon sugar. Place on slightly oiled baking sheet. Bake in hot oven (450 F) 20 minutes. 6 servings.
