8 tablespoons unsalted butter
or margarine (1 stick), cut into small pieces
1 egg, lightly beaten
fresh orange juice
1/4 pound dried figs, chopped
1 1/2 cup water
1 teaspoon fresh lemon juice
In a food processor combine sugar, flour, baking powder and salt. Pulse once
or twice to combine.
Add butter or margarine and pulse until mixture resembles cornmeal.
Add egg and orange juice and process just until dough forms.
Remove dough and wrap
in plastic wrap.
Refrigerate for 2 hours or overnight.
Combine figs, water and lemon juice 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.
Heat oven to 400 degrees F. Line cookie sheets with parchment paper or grease
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.