Sicilian Fruit Filled Pastry
Yield
2 dozenPrep
150 minCook
20 minReady
180 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.9 | l |
all-purpose flour
|
|
| 7.1E+2 | ml |
powdered sugar
|
|
| 3E+1 | ml |
baking powder
|
*
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
vegetable shortening
|
*
|
| 2 | each |
egg yolks
|
*
|
| 1E+1 | 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
|
|
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.
