Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Maureen Callahan
Recipe by Cooking Light October 2006

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Recipe Summary

Yield:
12 pies (serving size: 1 pie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

270 calories; calories from fat 25%; fat 7.4g; saturated fat 3.9g; mono fat 2.1g; poly fat 0.4g; protein 4g; carbohydrates 47g; fiber 2.9g; cholesterol 31mg; iron 1.6mg; sodium 88mg; calcium 54mg.
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