Dried Fig And Walnut Appies Recipes

Steps:

• 1. Bring figs and cognac to a gentle boil.Reduce heat and simmer gently for 10 mins or until figs are soft and cognac is absorbed...this will happen quickly and the figs really absorbed all the liquid. Continue cooking on low heat and watch carefully to avoid scorching.. Remove and heat and cool slightly.
• 2. Meanwhile, heat oil over medium heat in a small skillet, cook shallot, garlic and anchovies for 3 mins or until very soft.Stir in walnuts and parsley. Pour fig mixture into a food processor and add shallot mixture. Puree until smooth. Season with s&p to taste. Serve in a bowl with baguette slices.
• 3. NOTE: I used 2 sheets of puff pastry and spread with the mixture.Sprinkle with a little shredded cheddar cheese and roll up. Slice into 1 inch slices and bake in 400 degree oven for approx 15 mins until golden brown. This spread can be made ahead for up to a week.

Steps:

• For the pastry dough: Whisk the eggs and vanilla in a small bowl to blend. Mix the flour, sugar, lemon zest, and salt in a large bowl. Add the butter and rub in with your fingers until the butter is the size of small peas. Add the egg mixture and mix with a fork until the dough comes together. Gather the dough into a ball. Divide the dough in 2 and flatten into disks. Wrap the dough disks in plastic and refrigerate for 1 hour.
• Meanwhile, for the filling and cookies: Preheat the oven to 350 degrees F.
• Line 2 heavy large baking sheets with parchment paper. Finely chop the figs and raisins in a food processor. Add the honey, orange juice, cinnamon, and lemon zest, and pulse just to blend. Scrape the fig mixture into a medium bowl. Stir in the walnuts. Transfer the fruit mixture to a pastry bag.
• Roll out 1 disk of dough on a floured work surface to 1/8 to 1/4-inch thickness. Using a 2 1/2-inch diameter biscuit cutter, cut out dough rounds. Gather the dough scraps into a disk, then cover and refrigerate while assembling the cookies. Spoon the fruit mixture in the center of each dough round. Lightly moisten the edges of the dough with the egg wash. Fold the dough over the filling and press the edges to seal. Arrange the cookies evenly apart on the prepared baking sheets. Brush the tops of the cookies with egg wash. Bake until the cookies are pale golden, about 18 minutes.
• Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely. Repeat with the refrigerated dough scraps and remaining filling.

Steps:

• Pulse the almonds in a food processor until most are finely chopped. Remove and transfer to a bowl. Whizz the figs until they form a sticky paste, then add this to the almonds with the remaining ingredients. Mix well, then shape into a sausage and allow to dry, uncovered, in the fridge or a cool, dry place for a week.
• Wrap and tie in baking parchment if giving away, then slice and serve alongside your favourite cheeses. Will keep in a cool place for up to 2 months.