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Ingredients
For the Dough:
8 oz (226g) unsalted butter
8 oz (226g) cream cheese
2 cups all-purpose flour
The Filling:
10 dried figs (200g/7oz)
1/4 cup hot water
1 tablespoon lemon juice
1 cup (90g) walnuts
1 teaspoon ground cinnamon
2 tablespoons apricot jam
2 tablespoons orange marmalade
1/2 cup (90g) granulated sugar
Instructions
Chop the figs and place them in a bowl. Pour the hot water over them with the tablespoon of lemon juice and set aside to soften.
Make the dough: Combine the butter and cream cheese in the bowl of a stand mixer that has been fitted with the paddle attachment and beat until smooth. Add the flour and beat until just combined and a dough is formed. Set aside to rest while you make the filling.
Preheat the oven to 350 °F and line 2 baking trays with parchment paper.
In the bowl of a food processor that has been fitted with the blade, pulse the walnuts until finely chopped.
Add all of the remaining filling ingredients to the food processor and pulse until chopped but not smooth.
Cut the dough into 24 portions.
Roll each portion into a ball and flatten each ball into about a 3-4-inch circle.
Place a teaspoon of the filling in the center of each round and fold over. Seal the edges of the dough using a fork and place the cookies on the prepared baking trays.
Pierce some wholes on top using the fork. Sprinkle the tops of each cookies with granulated sugar.
Bake on the center rack of the preheated oven for 25 minutes.
Allow the cookies to cool and serve with Greek coffee. Kali Orexi.
Notes
Freezer Instructions: Assemble the cookies and place on baking trays lined with parchment paper. Freeze the cookies until solid and then transfer them to freezer-safe bags. They will keep fresh in the freezer for up to 2 months. Bake them frozen in a preheated 350 °F oven for about 30 minutes.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
