12 pies (serving size: 1 pie)

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

How to Make It

Step 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.

Step 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.

Step 3

Preheat oven to 425°.

Step 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.

Ratings & Reviews

dingblip's Review

November 10, 2010
These are absolutely delicious. The balance of the fig, wine and chocolate is amazing. I did use premade empanada dough circles from the local Latin market.

jmmack's Review

May 03, 2010
These were great! I used the apple cider instead of marsala and they were super! The dough has a wonderful, light texture. Worth the time put in to make this special treat!