| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
California |
Desserts |
72 |
Pastries |
INGREDIENTS
| 3 |
c |
All-purpose flour |
| 1 |
c |
Sugar |
| 1/4 |
c |
Cornstarch |
| 1 1/2 |
c |
Butter; cut into 1" pieces |
| 2 |
|
Eggs |
| 1 |
c |
Brown sugar; firmly packed |
| 1/2 |
c |
Orange juice |
| 3 |
tb |
Lemon juice |
| 1 |
ts |
Grated lemon peel |
| 1 |
ts |
Vanilla |
| 2 |
c |
California dried figs stems removed |
| 1 |
c |
Pitted dates |
| 1 |
c |
Walnuts |
INSTRUCTIONS
PASTRY
FILLING
In food processor or mixer bowl, combine flour, sugar and cornstarch for
pastry. Add butter and process (or mix) until dough holds together.
Divide into thirds. Roll out two-thirds of dough on a baking sheet (13" x
17") to reach all corners evenly. Prick with fork. Bake in 350 F. oven
for 15 minutes. Meanwhile, roll out remaining dough between sheets of
plastic wrap or waxed paper to a rectangle about half the size (9" x 13")
of baking sheet. Cut into long strips about 1/4 inch wide. Combine eggs,
brown sugar, juices, lemon peel and vanilla for filling in processor or
mixer bowl. Blend well. Add figs, dates and nuts to bowl (if using
mixer, then finely chop first). Process until evenly minced. Spread
filling over baked pastry; top with strips of dough, crisscrossing
diagonally. Return to oven and bake for 30 minutes, until pastry strips
are lightly browned. Cool. Cut into small bars.
Source: Wonderful Ways with California Dried Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip
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