Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Fig and Nut Pastries (Nepitelle)
Servings Preparation Time Cooking Time Temperature Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
36 each


INGREDIENTS:
PASTRY: 450gm/1lb plain flour 110gm/3-1/2 oz caster sugar 175gm/6 oz butter, chopped
2 large eggs 1 egg, to glaze FILLING: 115gm/4 oz dried figs
60gm/2 oz finely chopped walnuts 75gm/2-3/4 oz finely chopped toasted almonds 85gm/3 oz raisins, chopped
2 tespoons grated orange rind 1/2 teaspoon ground allspice about 3 tablespoons orange marmalade



1 FOR THE PASTRY: Mix the flour, sugar and butter in a food processor until the mixture resembles coarse breadcrumbs. Add 2 eggs and process until a dough forms on the blades. Turn onto a floured surface and knead until smooth. Wrap in cling film and refrigerate for 30 minutes.
2 FOR THE FILLING: Put the figs in a saucepan with water to cover and simmer for about 10 minutes, until just soft. Drain, dry and chop coarsely. Combine the figs with the nuts, raisins, grated rind and allspice in a bowl. Add enough marmalade to make a stiff, paste. Preheat the oven to 160C/325F/gas mark 3.7
3 TO ASSEMBLE: Roll out the pastry on a floured surface until 5 mm/1/4 in thick. Cut into rounds using a 10 cm/4 in cutter, using the trimmings as well. Separate the egg and beat the white in a bowl until frothy. Place a heaped teaspoon of filling in the middle of each round, brush the edges lightly with egg white and fold the pastry over the filling in a half-moon shape. Press the edges to seal and place on greased baking sheets. Add the yolk to the remaining white and beat well. Brush the pastries with egg glaze and cut 3 small slits in the top of each. Bake for 20-25 minutes, until golden brown. Cool them on the baking sheets.

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