Rating: 4.5 stars 4.4
29 Ratings
  • 5 star values: 18
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

These Sicilian cookies are delicious fig-filled pastries. You can substitute the figs with dried dates or dried apricots. Hazelnuts can also be used in place of walnuts.

Recipe Summary

30 mins
15 mins
10 mins
55 mins
6 dozen


Original recipe yields 72 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • For the pastry: Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add butter, eggs, vanilla, and milk; mix into a smooth dough. Turn dough out and shape into a circle; cut into 4 equal pieces, cover in plastic wrap, and chill.

  • For the filling: Zest and juice orange into a large bowl; add figs, raisins, and nuts. Transfer mixture to a food processor; blend until evenly chopped. Stir in honey, rum, and cinnamon; set aside.

  • Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.

  • Remove dough from the 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 bottom of dough, place 1/4 of the filling in a 1-inch wide strip, running from end to end. Fold the moistened edge of dough over the filling and press to seal edges. Cut each strip into 1-inch rectangles and place on the prepared cookie sheets. Repeat with remaining sections of dough.

  • Bake in preheated oven until tops are golden, about 13 to 16 minutes. Let cool on cookie sheets for 10 minutes. Transfer to wire racks.

Nutrition Facts

107 calories; protein 1.4g; carbohydrates 14.7g; fat 5g; cholesterol 12mg; sodium 28.8mg. Full Nutrition