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Chocolate, Fig, and Marsala Pastries

Yield 12 pies (serving size: 1 pie)
Marsala's deep, smoky flavor enhances the sweetness of dried figs. For a nonalcoholic version, substitute apple cider.


  • 2/3 cup water
  • 2/3 cup Marsala wine
  • 1/2 cup packed brown sugar
  • 1 (8-ounce) bag dried Calimyrna figs, stems removed and chopped
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup semisweet chocolate chips
  • 1 large egg yolk
  • 12 Sweet Cream Cheese Dough circles
  • 1 tablespoon powdered sugar

Nutrition Information

  • calories 270
  • caloriesfromfat 25 %
  • fat 7.4 g
  • satfat 3.9 g
  • monofat 2.1 g
  • polyfat 0.4 g
  • protein 4 g
  • carbohydrate 47 g
  • fiber 2.9 g
  • cholesterol 31 mg
  • iron 1.6 mg
  • sodium 88 mg
  • calcium 54 mg

How to Make It

  1. Combine the first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until figs are tender and liquid almost evaporates. Remove from heat. Stir in vanilla and nutmeg. Cover and chill 1 hour. Stir in chocolate and egg yolk.

  2. Working with 1 Sweet Cream Cheese Dough circle at a time, remove plastic wrap from dough. Place dough on a lightly floured surface. Spoon about 2 tablespoons fig mixture into center of circle. Fold dough over the filling; press edges together with a fork or fingers to seal. Place pie on a large baking sheet covered with parchment paper. Repeat procedure with remaining Sweet Cream Cheese Dough circles and the remaining fig mixture. Freeze 30 minutes.

  3. Preheat oven to 425°.

  4. Remove pies from freezer. Pierce top of each pie once with a fork. Place baking sheet on bottom rack in oven. Bake at 425° for 19 minutes or until edges are lightly browned and filling is bubbly. Cool completely on a wire rack. Sprinkle with powdered sugar.