Sicilian Fruit Filled Pastry

Ingredients

1,000 gr flour
600 gr confectioners sugar
9 gr baking powder
1 gr salt
190 gr shortening
2 egg yolks
14 gr vanilla
1 water
575 gr dry figs
55 gr brandy
240 ml applesauce
3 gr orange rind
120 gr raisins
190 gr chocolate bits
2 gr allspice
100 gr candied citron
60 gr almonds
60 ml dark molasses
60 gr walnuts
38 gr dates
2 gr nutmeg
3 gr cinnamon

Instructions

half ct Confectioners sugar 1 ea Egg white Juice of half lemon 1 t Vanilla

Prepare Dough: Combine flour, confectioners sugar, baking powder, and salt. Cut in shortening; add yolks and vanilla. Blend and knead. If a little dry, ass cold water a tablespoon at a time to form a pliable dough. Cut into four parts, knead each well, cover and let rest 1 hour.

Prepare Filling: Immerse dry figs in hot water for about 5 minutes, drain, remove stem and chop. Mix with all other filling ingredients and refrigerate 1-2 hours.

Prepare Icing: Blend all ingredients together to form a soft icing.

Finish: Roll out dough to a rectangular sheet to 0.125- quarter inch thickness. Cut into strips 10 cm wide. Place filling along edge of strip to about 1.5-2 inch to the edge. Roll dough over to form a tube. Press edges together. Cut diagonally into 2-3 inch pieces, cut a slit on top. Place on ungreased cookie sheet. Do not crowd. Bake in preheated oven 180ºC or 15-20 minutes, until golden in color. Spread icing on warm cookies; return cookies to oven for a few minutes to set and dry icing.