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