Fig With Chocolate And Marsala Pastries Recipe

How to make it

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• Directions for the little pastries:
• In a medium saucepan, mix together water, wine, brown sugar and chopped figs.
• Bring to a boil.
• Reduce heat and simmer until the figs are tender and most of the liquid is gone - about 25 minutes.
• Remove from heat.
• Mix in vanilla and nutmeg.
• Cover and place in the refrigerator for one hour.
• When cold, remove and mix in chocolate and egg yolk.
• Using the chilled dough circles, spoon about 2 tablespoons of the fig mixture on the center of the dough.
• Fold one edge over to the other and seal with a fork.
• Set on a parchment lined baking sheet and repeat with the remaining filling and dough circles.
• Cover and set in the freezer for 30 minutes.
• Preheat oven to 425
• Remove pastries from the freezer and take off the cover.
• Using a fork, pierce each top once.
• Bake on bottom rack until the edges are golden brown - about 18-20 minutes.
• Remove and place on a wire rack to cool completely.
• When cool, sift confectioners' sugar on the tops of the pastries.
• Sweet Cream Cheese Dough:
• 2 cups all-purpose flour
• 1/4 cup sugar
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 4 tablespoons butter, cut into small pieces
• 4 tablespoons cream cheese, cut into small pieces
• 1 tablespoon cider vinegar
• 4 to 5 tablespoons ice water
• In the bowl of a food processor, add flour, sugar, baking powder, and salt.
• Pulse until combined.
• Add in cubed butter, cream cheese and vinegar - pulse 4 times. Pour in ice water, 1 tablespoon at a time, pulsing just until combined.
• You don't want the dough to form a ball, however, you want it to be moist enough to hold together when you press it between your fingers.
• Scoop half of the dough into a 1 cup measuring cup.
• Press to compact the dough, remove and form a ball.
• Cut the ball into 6 even pieces.
• Repeat with remaining dough.
• Cover and place in the refrigerator for at least 15 minutes.
• Using one piece of dough at a time, roll each piece into a 5" circle on a lightly floured surface.
• Repeat with the rest of the divided dough. Cover and chill until you are ready to use.