Sicilian Fruit Filled Pastry

48

Yield

dozen

Prep

150

min

Cook

min

Ready

180

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

8	cups	all-purpose flour
3	cups	powdered sugar
2	tablespoons	baking powder	*
½	teaspoon	salt
1	cup	vegetable shortening	*
2	each	egg yolks	*
2	teaspoons	vanilla extract
1	x	water as needed	*

Filling
2	pounds	figs dry
¼	cup	brandy	*
1	cup	applesauce
1 ½	teaspoons	orange zest finely chopped
¾	cup	raisins, seedless chopped
6	ounces	chocolate chips (semi-sweet) null	*
1	teaspoon	allspice
¾	cup	candied citron chopped	*
½	cup	almonds chopped, toasted	*
¼	cup	molasses
½	cup	walnuts chopped
¼	cup	dates chopped
1	teaspoon	nutmeg
1	teaspoon	cinnamon
1	tablespoon	vanilla extract

Icing
½	container	powdered sugar	*
1	each	egg whites	*
1	x	lemon juice of 1/2	*
1	teaspoon	vanilla extract

Directions

Prepare Dough: Combine flour, confectioners sugar, baking powder, and salt.

Cut in shortening; add yolks and vanilla.

Blend and knead.

If a little dry, add cold water a tablespoon at a time to form a pliable dough.

Cut into four parts, knead each well, cover and let rest 1 hour.

Prepare Filling: Immerse dry figs in hot water for about 5 minutes, drain, remove stem and chop.

Mix with all other filling ingredients and refrigerate 1 to 2 hours.

Prepare Icing: Blend all ingredients together to form a soft icing.

Finish: Roll out dough to a rectangular sheet to 1/8¼ inch thickness.

Cut into strips 4 inches wide.

Place filling along edge of strip to about 1½ to 2 inches to the edge.

Roll dough over to form a tube.

Press edges together.

Cut diagonally into 2 to 3 inch pieces, cut a slit on top.

Place on ungreased cookie sheet.

Do not crowd.

Bake in preheated oven 350℉ (180℃) F for 15 to 20 minutes, until golden in color.

Spread icing on warm cookies; return cookies to oven for a few minutes to set and dry icing.

* not incl. in nutrient facts

Add review

1.9	l	all-purpose flour
710	ml	powdered sugar
30	ml	baking powder	*
2.5	ml	salt
237	ml	vegetable shortening	*
2	each	egg yolks	*
10	ml	vanilla extract
1	x	water as needed	*

Filling
907.2	g	figs dry
59	ml	brandy	*
237	ml	applesauce
7.5	ml	orange zest finely chopped
177	ml	raisins, seedless chopped
173.4	ml/g	chocolate chips (semi-sweet) null	*
5	ml	allspice
177	ml	candied citron chopped	*
118	ml	almonds chopped, toasted	*
59	ml	molasses
118	ml	walnuts chopped
59	ml	dates chopped
5	ml	nutmeg
5	ml	cinnamon
15	ml	vanilla extract

Icing
0.5	container	powdered sugar	*
1	each	egg whites	*
1	x	lemon juice of 1/2	*
5	ml	vanilla extract

Sicilian Fruit Filled Pastry

48

Yield

Prep

Cook

Ready

Ingredients

Ingredients

Directions

Comments

Nutrition Facts

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