Chocolate, Fig, and Marsala Pastries

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

Yield: 12 pies (serving size: 1 pie)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 25%
  • Fat: 7.4g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 4g
  • Carbohydrate: 47g
  • Fiber: 2.9g
  • Cholesterol: 31mg
  • Iron: 1.6mg
  • Sodium: 88mg
  • Calcium: 54mg

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.
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