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

prep:
30 mins
cook:
15 mins
additional:
10 mins
total:
55 mins
Servings:
72
Yield:
6 dozen
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Ingredients

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

Directions

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.

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  • 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
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