How To make Zesty Fig Pastries
PAStrY:
3 c All-purpose flour
1 c Sugar
1/4 c Cornstarch
1 1/2 c Butter cut into 1" pieces
:
FILLING 2 Eggs
1 c Brown sugar :
firmly packed
1/2 c Orange juice
3 tb Lemon juice
1 t Grated lemon peel
1 t Vanilla
2 c California dried figs
-- stems removed 1 c Pitted dates
1 c Walnuts
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.
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Sweet and tangy figs and bhor is something many children in Durban grew up eating after school while walking home. Either bought from the tuckshop or the aunty vending at the school gate. Both the figs and the bhor had their own unique taste and combined with the sweet, spicy, tangy syrup they were irresistible. Also some mom's worst nightmare because of syrup stains on school uniforms!
Ingredients
Approx. 500g Figs and Bhor
1.5 Lt vinegar for boiling
Syrup
2 cups vinegar
1 cup sugar (to taste)
1 tbs corn flour/maizena dissolved in 1/2 cup water
1 tsp fine salt
For braising
2 dried red chillies
A handful of curry leaves
1 tsp mustard seeds
1/4 cup oil
For each 500g Bhor or Figs
1 tbs pickle masala
1 tsp pure chillie powder (adjust to taste)
Definitely a recipe that throws back to school days in Durban - did you have a favourite between figs and bhor?
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Today, Eva is teaching me how to make a highly-requested Sicilian Christmas dessert: cucciddati!
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00:00 A Big Thank-You to Vessi!
01:10 Cucciddati: Sicilian Christmas Cookies
01:42 Pasta Grammarian Spotlight!
01:53 Making the Cucciddati Dough
05:54 Making the Cucciddati Filling
10:44 Stuffing the Cucciddati
12:27 Baking the Cucciddati
12:45 Decorating the Cucciddati
13:06 Tasting the Cookies!
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With Christmas just about a month away, its time for us to soak the fruit for our super moist Fruit Cake recipe! These delicious dried fruits are soaked in alcohol and bring a ton of flavour to our Christmas Fruit Cake. Don't forget to tune in for next week's video to see it all come together!
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A true Christmas treat - an exciting and quick cheesecake with strawberry and blueberry compote.
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Easy and simplest way on how to make tart shells. They're flaky and buttery, suitable for both sweet and savoury tarts. It's my go-to recipe and I've been using it for all my tarts. Do try!
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