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Fig Envelopes

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Submitted by keefer

YIELD

6 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

2 473
3 15
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
2 3E+1
TABLESPOONS ML SUGAR
2 1E+1
TEASPOONS ML VEGETABLE SHORTENING *
¾ 177
CUP ML MILK
1 237
CUP ML FIGS
cooked, chopped, and drained *
1 1
EACH 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 194 8% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 221mg 9%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 5%
Sugars g
Protein 12g
Vitamin A 2% Vitamin C 0%
Calcium 9% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free
 

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