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.

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Ingredients

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

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

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

Nutrition Facts

107.1 calories; 1.4 g protein; 14.7 g carbohydrates; 12 mg cholesterol; 28.8 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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. Read More
(150)

Most helpful critical review

Rating: 1 stars
12/18/2011
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. Read More
(9)
27 Ratings
  • 5 star values: 16
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
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. Read More
(150)
Rating: 5 stars
05/19/2008
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. Read More
(72)
Rating: 5 stars
05/04/2009
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!: Read More
(17)
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Rating: 5 stars
12/17/2010
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 want her to know this but I must admit they are the best I've ever tasted.. shhhh please don't tell her I said this... Read More
(15)
Rating: 5 stars
09/14/2009
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. Read More
(12)
Rating: 5 stars
12/03/2009
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 true discovery. thanks:) Read More
(11)
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Rating: 5 stars
01/07/2014
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 recipe.:) I found that making the dough and filling a day before made it easier to form the cookies. I also add the filling in the middle of the whole strip of dough pinch the edges together and lightly roll it to smooth the pinched edges out. Read More
(9)
Rating: 1 stars
12/17/2011
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. Read More
(9)
Rating: 4 stars
09/01/2009
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 of the breading on the top and baking it as directed. They came out very well this way! Read More
(8)