Sicilian fruit filled pastry

1 Servings

Ingredients

Quantity Ingredient
8 cups Flour
3 cups Confectioners sugar
2 tablespoons Baking powder
½ teaspoon Salt
1 cup Shortening
2 Egg yolks
2 teaspoons Vanilla
Cold water, as needed
2 pounds Dry figs
¼ cup Brandy or sweet vermouth
1 cup Applesauce
1½ teaspoon Orange rind, finely chopped
¾ cup Raisins, chopped
6 ounces Chocolate bits
1 teaspoon Allspice
¾ cup Candied citron, chopped
½ cup Toasted almonds, chopped
¼ cup Dark molasses
½ cup Walnuts, chopped
¼ cup Dates, chopped
1 teaspoon Nutmeg
1 teaspoon Cinnamon
1 tablespoon Vanilla or almond extract
½ carton Confectioners sugar
1 Egg white
Juice of 1/2 lemon
1 teaspoon Vanilla

Directions

DOUGH

FILLING

ICING

Prepare Dough:

Combine flour, confectioners sugar, baking powder, and salt. Cut in shortening; add yolks and vanilla. Blend and knead. If a little dry, ass 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 1-2 hours.

Prepare Icing:

Blend all ingredients together to form a soft icing.

Finish:

Roll out dough to a rectangular sheet to ⅛-¼" thickness. Cut into strips 4" wide. Place filling along edge of strip to about 1½-2" to the edge. Roll dough over to form a tube. Press edges together. Cut diagonally into 2-3" pieces, cut a slit on top. Place on ungreased cookie sheet. Do not crowd. Bake in preheated oven 350 degrees for 15-20 minutes, until golden in color. Spread icing on warm cookies; return cookies to oven for a few minutes to set and dry icing.

Posted to MM-Recipes Digest by Paula <demoness@...> on Aug 23, 1998

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