Zesty fig pastries

Yield: 72 pastries

Measure Ingredient
3 cups All-purpose flour
1 cup Sugar
2 \N Eggs
1 cup Brown sugar; firmly packed
½ cup Orange juice
3 tablespoons Lemon juice
1 teaspoon Grated lemon peel
¼ cup Cornstarch
1½ cup Butter; cut into 1\" pieces
1 teaspoon Vanilla
2 cups California dried figs stems removed
1 cup Pitted dates
1 cup Walnuts



In food processor or mixer bowl, combine flour, sugar and cornstarch for pastry. Add butter and process (or mix) until dough holds together. Divide into thirds. Roll out two-thirds of dough on a baking sheet (13" x 17") to reach all corners evenly. Prick with fork. Bake in 350 F. oven for 15 minutes. Meanwhile, roll out remaining dough between sheets of plastic wrap or waxed paper to a rectangle about half the size (9" x 13") of baking sheet. Cut into long strips about ¼ inch wide. Combine eggs, brown sugar, juices, lemon peel and vanilla for filling in processor or mixer bowl. Blend well. Add figs, dates and nuts to bowl (if using mixer, then finely chop first). Process until evenly minced. Spread filling over baked pastry; top with strips of dough, crisscrossing diagonally. Return to oven and bake for 30 minutes, until pastry strips are lightly browned. Cool. Cut into small bars.

Source: Wonderful Ways with California Dried Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

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