Title: Sicilian Fruit Filled Pastry
Categories: Desserts
Yield: 1 Servings
MMMMM---------------------------DOUGH--------------------------------
8 c Flour
3 c Confectioners sugar
2 T Baking powder
1/2 t Salt
1 c Shortening
2 ea Egg yolks
2 t Vanilla
Cold water, as needed
MMMMM--------------------------FILLING-------------------------------
2 lb Dry figs
1/4 c Brandy or sweet vermouth
1 c Applesauce
1 1/2 t Orange rind, finely chopped
3/4 c Raisins, chopped
6 oz Chocolate bits
1 t Allspice
3/4 c Candied citron, chopped
1/2 c Toasted almonds, chopped
1/4 c Dark molasses
1/2 c Walnuts, chopped
1/4 c Dates, chopped
1 t Nutmeg
1 t Cinnamon
1 T Vanilla or almond extract
MMMMM---------------------------ICING--------------------------------
1/2 ct Confectioners sugar
1 ea Egg white
Juice of 1/2 lemon
1 t Vanilla
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 1/8-1/4" thickness. Cut into
strips 4" wide. Place filling along edge of strip to about 1 1/2-2"
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.
