Fig With Chocolate And Marsala Pastries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Wine and chocolate is so good together and always great with figs! Better yet there is cheese in the dough. This is an amazing combination. I only made this a few times. You either like it or you don't Ingredients:
chocolate, fig, and marsala pastries |
2/3 cup water |
2/3 cup marsala wine |
1/2 cup packed brown sugar |
8 ounces dried black mission figs, chopped |
1 teaspoon vanilla extract |
1/4 teaspoon fresh grated nutmeg |
1/3 cup bittersweet chocolate chunks |
1 large egg yolk |
12 circles of the sweet cream cheese dough (see below) |
1 tablespoon confectioners' sugar |
Directions:
1. Directions for the little pastries:
2. In a medium saucepan, mix together water, wine, brown sugar and chopped figs.
3. Bring to a boil.
4. Reduce heat and simmer until the figs are tender and most of the liquid is gone - about 25 minutes.
5. Remove from heat.
6. Mix in vanilla and nutmeg.
7. Cover and place in the refrigerator for one hour.
8. When cold, remove and mix in chocolate and egg yolk.
9. Using the chilled dough circles, spoon about 2 tablespoons of the fig mixture on the center of the dough.
10. Fold one edge over to the other and seal with a fork.
11. Set on a parchment lined baking sheet and repeat with the remaining filling and dough circles.
12. Cover and set in the freezer for 30 minutes.
13. Preheat oven to 425
14. Remove pastries from the freezer and take off the cover.
15. Using a fork, pierce each top once.
16. Bake on bottom rack until the edges are golden brown - about 18-20 minutes.
17. Remove and place on a wire rack to cool completely.
18. When cool, sift confectioners' sugar on the tops of the pastries.
19. Sweet Cream Cheese Dough:
20. 2 cups all-purpose flour
21. 1/4 cup sugar
22. 1/4 teaspoon baking powder
23. 1/8 teaspoon salt
24. 4 tablespoons butter, cut into small pieces
25. 4 tablespoons cream cheese, cut into small pieces
26. 1 tablespoon cider vinegar
27. 4 to 5 tablespoons ice water
28. In the bowl of a food processor, add flour, sugar, baking powder, and salt.
29. Pulse until combined.
30. Add in cubed butter, cream cheese and vinegar - pulse 4 times. Pour in ice water, 1 tablespoon at a time, pulsing just until combined.
31. 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.
32. Scoop half of the dough into a 1 cup measuring cup.
33. Press to compact the dough, remove and form a ball.
34. Cut the ball into 6 even pieces.
35. Repeat with remaining dough.
36. Cover and place in the refrigerator for at least 15 minutes.
37. Using one piece of dough at a time, roll each piece into a 5 circle on a lightly floured surface.
38. Repeat with the rest of the divided dough. Cover and chill until you are ready to use.
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