Pies with orange and fig filling
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 98, total fat 5 G., saturated fats 1 G., proteins 1 G., carbohydrates 12 G., fiber 1 G., cholesterol 0 mg, sodium 80 mg, sugar 4 G.
Calories 98, total fat 5 G., saturated fats 1 G., proteins 1 G., carbohydrates 12 G., fiber 1 G., cholesterol 0 mg, sodium 80 mg, sugar 4 G.
You don't need to wait for fig season to make these delicious pies. The filling is made entirely from dried fruit, soaked in orange juice until soft and plump, then ground into a paste. Wrap the filling in store-bought pie dough circles and bake in the oven. Dust the finished pies with powdered sugar and enjoy their wonderful flavor with hints of honey, citrus, and cinnamon.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup freshly squeezed orange juice (from about 2 oranges)
- 0.5 cup dried figs, stems trimmed
- 2 tablespoons raisins
- 2 tablespoons of honey
- 1/4 tsp finely grated orange zest
- 1/4 tsp finely grated lemon zest
- 1/4 tsp ground cinnamon
- 1 package (400 g) of chilled pie dough
- Premium flour for working with dough
- Powdered sugar, for dusting
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Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- Combine orange juice, figs, and raisins in a small bowl and microwave for about 1 minute. Let sit until the dried fruit is soft, about 10 minutes.
- Pour 1 tablespoon of juice into a food processor, then drain the dried fruit and add it to the processor. Add the honey, orange zest, lemon zest, and cinnamon and process to form a paste.
- On a lightly floured surface, roll out 1 sheet of dough into a 25cm circle. Cut out circles from the dough using a 6cm cookie cutter.
- Place 1 teaspoon of dried fruit paste in the center of each circle; fold the dough in half to form a crescent shape, sealing the edges. Crimp the edges with a fork, then poke a few small holes in the surface of each pie to allow steam to escape. Repeat with the remaining dough and filling.
- Transfer the pies to the prepared baking sheets; bake, rotating the baking sheets halfway through, until golden brown, 15-20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Dust with powdered sugar.
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