Sicilian Fruit Filled Pastry

8 c Flour

3 c Confectioners sugar

2 T Baking powder

1/2 t Salt

1 c Shortening

2 ea Egg yolks

2 t Vanilla

Cold water, as needed

2 lb Dry figs

1/4 c Brandy or sweet vermouth

1 c Applesauce

1 1/2 t Orange rind, finely chopped

3/4 c Raisins, chopped

6 oz Chocolate bits

1 t Allspice

3/4 c Candied citron, chopped

1/2 c Toasted almonds, chopped

1/4 c Dark molasses

1/2 c Walnuts, chopped

1/4 c Dates, chopped

1 t Nutmeg

1 t Cinnamon

1 T Vanilla or almond extract

1/2 ct Confectioners sugar

1 ea Egg white

Juice of 1/2 lemon 1 t Vanilla

Prepare Dough:

Combine flour, confectioners sugar, baking powder, and salt. Cut in shortening; add yolks and vanilla. Blend and knead. If a little dry, ass cold water a tablespoon at a time to form a pliable dough. Cut into four parts, knead each well, cover and let rest 1 hour.

Prepare Filling:

Immerse dry figs in hot water for about 5 minutes, drain, remove stem and chop. Mix with all other filling ingredients and refrigerate 1-2 hours.

Prepare Icing:

Blend all ingredients together to form a soft icing.

Finish:

Roll out dough to a rectangular sheet to 1/8-1/4" thickness. Cut into strips 4" wide. Place filling along edge of strip to about 1 1/2-2" to the edge. Roll dough over to form a tube. Press edges together. Cut diagonally into 2-3" pieces, cut a slit on top. Place on ungreased cookie sheet. Do not crowd. Bake in preheated oven 350 degrees for 15-20 minutes, until golden in color. Spread icing on warm cookies; return cookies to oven for a few minutes to set and dry icing.