Chocolate, Fig, and Marsala Pastries

Ingredients

• 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

Preparation

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.