- 3 1/4 cup sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/4 teaspoon salt
- 8 tablespoons unsalted butter or margarine (1 stick), cut into small pieces
- 1 egg, lightly beaten
- 3 tablespoons fresh orange juice
- 1/4 pound dried figs, chopped
- 1 1/2 cup water
- 1 teaspoon fresh lemon juice
Combine sugar, flour, baking powder, and salt in a food processor. Pulse in butter or margarine until mixture resembles cornmeal. Add egg and orange juice and process just until dough forms. Form into 8-inch disk, wrap in plastic, and refrigerate 2 hours or overnight.
Combine filling ingredients in a saucepan and cook over medium heat until most of the liquid evaporates, about 10 minutes. Let cool and puree in a food processor.
Preheat the oven to 400 degrees F. Line cookie sheets with parchment paper or grease them. On a floured surface, roll out dough 1/8-inch thick. Cut into circles with a 3-inch cookie cutter. Place 1 teaspoon filling in center of each circle. Pinch 3 edges of dough together, leaving a small opening in center for filling to peek through. The pastry will be a triangle with a little filling showing. Place on prepared cookie sheets and bake until golden brown, about 20 minutes. Let cool on rack 10 minutes before removing.
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