3 whole orange peelings
3 cups water
2 cups sugar
Boil water, sugar and orange peelings about 15 minutes, set aside to cool.
Filling
4 lbs. dry figs
1 lb shelled almonds,roasted
3/4 cup sherry wine
1 tsp nutmeg
1 tsp cinnamon
1 tsp black pepper
Cut figs into quarters, remove stems. Add boiled orange peelings and water, soak overnight.
Dough
12 cups flour
1-1/2 cups shortening
1 tsp salt
2 cups sugar
water as needed
Cut shortening into flour, add sugar and salt. Add water to make a workable pie dough consistency. Knead dough until smooth. Roll into a ball, cover to let rest for about an hour.
Roll dough into a square piece to 1/8" thickness and 12" long. Cut strips 2-3/4" wide and 12" long. Spread fig mixture in the center of each strip (about the size of a thumb). Bring the long edges of the dough together and seal. Cut filled dough in half. Form each piece into a ring and tuck the ends under. With a pair of scissors, snip the top of the ring in several places. Brush with a beaten egg yolk. Continue with remaining strips. Place on a greased cookie sheet about 1" apart.
Bake in a preheated oven 325°F about 20 minutes or until dough is golden brown.
These were described to me as having dates as well as figs, that's a minor adjustment to use 1-1/2 lbs of each. Or 1 lb of figs, dates and 1/3 lb each of raisins, citron and currants for a blend. I'm also thinking, instead of rolling out that dough and cutting strips, if you have a pasta machine, just use THAT to get the perfect sized strips. If I were to try these, I'd likely cheat and use premade pie crusts from the grocery store. And I'd fill each one individually and make squares folded over into triangles instead of rings.
Incidentally, this comes from a cookbook put out by the Sons of Italy in Florida, "Preserving Our Italian Heritage" Enjoy!
Dr. Maggie
(11/26/06)
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