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Sicilian Fig Cookies

Sicilian Fig Cookies

Letricia

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 {{adjustedServings}} servings

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Original recipe yields 72 servings

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Nutrition

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

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Elisa Nuccio Holt
90
12/13/2008

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, flatten, and freeze/refrigerate. When you are ready to make the cookies, slice open the sides of the baggie, and cut strips of filling with a long straight knife. It is then extremely easy to place the strips of filling on the rolled out dough that can be cut with a pizza cutter.

BELLE975
53
5/19/2008

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 whole batch in 2 days!! I tried various ways of "stuffing" the cookie and found doing it as a pinwheel was the best (looks pretty too!). Roll out a rectangle of dough, spread fig mix over entire rectangle, roll into a log, put in fridge for 30 min, slice into 1/4" cookies. Bake at 400 until golden brown.

lakelady
15
5/4/2009

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! :