Sicilian Fig Cookies

Sicilian Fig Cookies

13

"A delicious fig-filled pastry. You may substitute the figs with dried apricots or dates. Hazelnuts can also be used in place of the walnuts."

Ingredients

servings 107 cals
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Original recipe yields 72 servings

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Nutrition

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

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  1. To make Pastry: Combine flour, sugar, baking powder and salt in a large mixing bowl. Add the butter, eggs, vanilla and milk. Stir into a smooth dough. Remove dough from bowl and shape into a circle. Cut into 4 equal pieces, wrap in plastic and chill.
  2. To make the Filling: Use the zest and juice of the orange and place in large bowl. Mix in figs, raisins and nuts. Process in food processor until evenly chopped. Stir in honey, rum and cinnamon, and set aside.
  3. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
  4. Remove dough from refrigerator. Roll one piece of dough at a time into an 8-inch wide strip about 1/4-inch thick. Cut lengthwise in half, forming two long strips, each about 4 inches wide. Lay strips on work surface. Brush top inch of each with cold water. About 1/3 of the way up from the bottom of the dough, place 1/4 of the filling in a 1-inch wide strip, running from end to end. Fold the moistened edge of the dough over the filling and press to seal edges. Cut each strip into 1-inch rectangles and place on cookie sheets. Repeat with remaining sections of dough.
  5. Bake 13 to 16 minutes, or until tops are golden. Let cool on cookie sheets for 10 minutes. Transfer to wire racks.

Reviews

13
  1. 17 Ratings

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Most helpful

I took an Italian cookie making class years ago, and the lady teaching it taught us to make the filling days ahead of the cookies. Then, place the filling (half full) into zip top baggies, flat...

Most helpful critical

I dont know why everyone gave this recipe a good rating, it calls for wayyyyyyyyy to much butter and when you eat them it tastes like your eating a bar of butter.

I took an Italian cookie making class years ago, and the lady teaching it taught us to make the filling days ahead of the cookies. Then, place the filling (half full) into zip top baggies, flat...

Very tasty. I was trying to replicate a family favorite with this recipe and although it wasn't the same I have to say I think it was better. The rum gave it a nice kick and my husband ate the w...

These cookies were so excellent, and a sweet reminder of my childhood. While not exacty as my grandmother made them, I think these were better! :

My 97 year old Sicilian Aunt Guieda is the "GODFATHER" of cooking in our family. She has been cooking since she was old enough to walk.. These cookie are absolutely delcious. I would NEVER wa...

These cookies were amazing, one of the best stuffed cookies I`ve ever eaten. I didn`t use 1/2 cup rum, just a few tablespoons and I used 1/2 cup honey.

these are really tasty. i added almonds instead of walnuts and i added one cup as two were too much. i also put less rum. i also added some more flour as pastry was too moist. these cookies are ...

I make these every Christmas for my Italian in-laws. One year my mother in-law and sister in-law used recipes similar to this one, but ended up liking this recipe the best and asked for the reci...

I dont know why everyone gave this recipe a good rating, it calls for wayyyyyyyyy to much butter and when you eat them it tastes like your eating a bar of butter.

Very good! I added more milk and an egg to the breading mixture to firm it up more. I then refrigerated it for an hour and rolled it out before pouring the fig mixture onto it and putting half o...