Fig and Cherry Cookie Pies
Published Dec. 8, 2021
- Total Time
- 2 hours, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 3cups/408 grams all-purpose flour, plus more for dusting
- ¾cup/92 grams confectioners’ sugar
- ¾teaspoon kosher salt (Diamond Crystal)
- 1cup plus 2 tablespoons/256 grams cold unsalted butter, cut into cubes
- 3large egg yolks
- 5tablespoons/75 grams heavy cream, plus more as needed
- ½cup/82 grams loosely packed chopped dried figs, hard stems removed (about 6 dried figs)
- ½cup/80 grams dried sweetened sour cherries or cranberries, chopped
- ¼cup/38 grams raw or roasted almonds
- 3tablespoons/41 grams dark brown sugar
- 2tablespoons dark rum
- 1tablespoon freshly grated orange zest (from 1 orange)
- 1teaspoon ground cinnamon
- ½teaspoon kosher salt (Diamond Crystal)
- 1cup/123 grams confectioners’ sugar, sifted
- ½teaspoon almond extract
- 3 to 4tablespoons heavy cream
- Sprinkles
For the Pastry
For the Filling
For the Glaze
Nutritional analysis per serving (30 servings)
236 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 2 grams protein; 86 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the pastry: Combine the flour, confectioners’ sugar and salt in the bowl of a food processor. Add the butter and pulse until the mixture resembles a coarse meal. Add the egg yolks and cream, and pulse just until the dough starts to come together. Add more cream if necessary, but stop before the dough is too wet. Tip the dough out onto a piece of plastic wrap and form it into a ball, divide in two and wrap each half in plastic wrap. Chill for at least 2 hours.
- Step 2
Meanwhile, prepare the filling: In a small saucepan, combine the figs, cherries and 1¼ cups water, and bring to a low simmer over medium heat. Cook until the figs are very soft, about 15 minutes, adding a little more water as necessary to make a moist paste. Transfer to the bowl of a food processor and add the almonds, brown sugar, rum, orange zest, cinnamon and salt, and pulse until you have a relatively smooth paste. (You should have about 1¼ cups filling.) Let cool completely.
- Step 3
Line 2 baking sheets with parchment paper. Working with 1 ball at a time, roll the dough out to ⅛-inch thickness on a very lightly floured surface. Use a 2¼-inch cookie cutter to cut out circles. Transfer the circles to the prepared baking sheet. Scoop about a scant tablespoon of filling onto half of the dough circles. Brush the edges of the filled circles with a bit of cream and top with another dough circle, gently pressing the edges to seal. Repeat with the remaining dough and filling. (If the dough becomes too soft, pop it into the fridge to firm up before continuing.) You can reroll and cut the dough scraps one time.
- Step 4
Chill the pies for 10 minutes. Use a fork to crimp all of the edges. (If you’d like to neaten the edges, you can go over the cookies again with the cookie cutter.) Refrigerate the cookies for at least 30 more minutes. While the cookies chill, heat the oven to 350 degrees.
- Step 5
Brush the top of each cookie with cream. Bake until they’re golden and crisp, 25 to 30 minutes, rotating the sheets halfway through. Transfer cookies to a rack to cool completely.
- Step 6
Prepare the glaze: In a small bowl, whisk together the sugar, almond extract and 3 tablespoons cream. The icing should be spreadable. If it isn’t, stir in another tablespoon cream. Spread a bit of the glaze on each cookie and top with sprinkles. Store in an airtight container at room temperature for up to 3 days or freeze for a month.
- You can make the pastry, wrap it well and refrigerate it up to 3 days before you use it, or you can freeze it for up to 1 month. The filling can be made up to 3 days ahead as well. Some say the filling tastes even better after a short rest, but it isn’t essential.
Private Notes
Comments
If the scraps can be rerolled only once, why not just dollop the filling onto the bottom sheet of dough, then cover with the second and cut into squares - like ravioli?
Faded Elegance: Your suggestion to construct the cookies like ravioli is INGENIOUS!
My grandmother used to make mincemeat filled cookies very much like these. Could you use store bought jarred minced meat (all fruit) in these?
Great pastry. I adjusted the filling recipe and used fresh figs. Also made a batch with pear pie filing from the recipe for pear pistachio pie. I also used the ravioli method- looked great and saved time
These were fabulous, although I think the recipe needs a little guidance about the filling. Had I followed it too the letter, my filling would have been WAY too wet. It's written on the assumption that you're using fruit "without a drop of moisture left in it", but if your fruit is moister than that, 1.25 cups of water will be way too much. I knew enough to strain my filling and then reduce the remaining liquid down to almost nothing. Next time I'll start with much less water and add if needed.
These are labor intensive but soo worth it. Delicious, not to sweet, and so pretty. I don’t have a food processor but a pastry cutter worked well to combine the dough. A blender worked well for the filling. You could probably mix the filling by hand if need be if you chop the almonds small enough, the figs/cherries get so soft. I didnt chill for a full 30 mins before putting them in the oven and I re-rolled the dough many times. Make sure you rotate them mid-bake.
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