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2/3 cup sugar Make Cookies:
Combine flour, baking powder, and salt, and add to sugar mixture, beating at low speed just until flour mixture is moist. Divide dough in half, and gently shape each portion into a ball. Wrap dough in plastic wrap, and chill 8 hours or overnight.
Make Filling:
Assembly: Preheat oven to 400°F. Place each ball of dough between 2 sheets of wax paper, and flatten to a 3-1/2" circle. Spoon 1 level tablespoon fig mixture into the center of each circle. With floured hands, fold dough over filling to form a triangle, and pinch edges together to seal. Place triangles 2" apart on baking sheets coated with cooking spray, and bake at 400°F for 10 minutes or until pastries are lightly browned. Remove from pans, and cool on a wire rack.
Begin preparing these Purim favorites the day ahead so the dough and filling can chill overnight. The pastry's tender, crunchy texture contrasts with the moist filling.
Posted by Lenore Gould
Nutritional Info Per Serving: N/A
6 tablespoons stick margarine
1 teaspoon vanilla extract
2 ounces fat-free cream cheese--block-style--about 1/4 cup
1 large egg
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
12 ounces dried figs--about 2 cups
3 tablespoons sugar
3 tablespoons boiling water
1 tablespoon light-colored corn syrup
1 tablespoon lemon juice
cooking spray
Combine first 4 ingredients in a large bowl; beat at medium speed of a mixer 2 minutes or until light and fluffy Add egg; beat at high speed 1 minute or until the mixture is very smooth.
Place figs in a food processor, and pulse 6 times or until chopped. With processor on, slowly add 3 tablespoons sugar, water, corn syrup, and lemon juice through food chute, and process until smooth, scraping sides of processor bowl twice. Spoon the fig mixture into a bowl; cover and chill 8 hours or overnight.
Shape each ball of dough into a 10" log. Remove plastic wrap; cut each log into 10 (1") slices. Quickly shape slices into 20 balls; place on a tray lined with wax paper. Chill 30 minutes.