Chocolate, Fig, and Marsala Pastries

Marsala's deep, smoky flavor enhances the sweetness of dried figs. For a nonalcoholic version, substitute apple cider.


12 pies (serving size: 1 pie)

Recipe from

Cooking Light

Nutritional 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


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
1 tablespoon powdered sugar


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.

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.

Preheat oven to 425°.

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.