Holiday Spice Pockets With Brandied Figs And Chocol

Name: Holiday Spice Pockets With Brandied Figs And Chocolate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Filling; 3/4 cup chopped dried figs, coarse stems removed; 2 tablespoons brandy (try Greek Metaxa); 1/2 cup chopped walnuts; 1 ounce semi- or bittersweet chocolate, chopped; 1/2 teaspoon grated orange zest; 2 tablespoons melted honey; For the Pastry; 3 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1 pinch ground cloves; 1/2 cup (1 stick) unsalted butter, softened; 3/4 cup sugar; 1 teaspoon grated orange zest; 1 large egg; 1/2 cup milk; 1 teaspoon vanilla extract; confectioner's sugar for dusting baked cookies

Servings: persons

For the Filling
3/4 cup chopped dried figs, coarse stems removed
2 tablespoons brandy (try Greek Metaxa)
1/2 cup chopped walnuts
1 ounce semi- or bittersweet chocolate, chopped
1/2 teaspoon grated orange zest
2 tablespoons melted honey
For the Pastry
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
1 teaspoon grated orange zest
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
confectioner's sugar for dusting baked cookies

1
In a small bowl, combine the chopped figs and the brandy for the filling. Set aside to soak for a few hours.
2
Make the pastry dough: Sift together the flour, baking powder, salt, cinnamon, and cloves. Set aside. In a large bowl, using handheld beaters (or a stand mixer) set on medium-high speed, beat the butter and sugar until very light and fluffy, at least three minutes. Beat in orange zest. Next, in a small bowl, lightly beat the egg, then add the milk and vanilla. Blend well. Gradually add egg mixture to the butter mixture, alternating with (and ending with) the flour. Do as much as possible with the beaters or mixer; at the end, you may need to use a wooden spoon or knead briefly with your hands. The dough will be fairly moist and sticky. Form the dough into a ball, wrap in plastic, and place in the freezer for an hour.
3
Preheat the oven to 375, with a rack positioned in the center of the oven.
4
Finish the filling: Drain off any excess brandy from the figs. To the figs add the walnuts, chocolate, orange zest, and honey. Combine well.
5
Fill and bake cookies: Work with half the dough at a time; keep the half you are not using in the refrigerator. Place the dough on a well-floured surface, and cover the top of the dough with flour as well. Roll out the dough to a thickness of approximately 1/8-inch, lifting and flipping it over occasionally to prevent sticking. Using a 3-inch cookie cutter or inverted glass, cut out pastry circles and place on an ungreased cookie sheet. Reroll and cut scraps until dough is used up. In the center of each round, place about a half-teaspoon of the filling. The cookies should be well filled, but make sure to leave room around the edges of each circle. Dipping your fingers in water, lightly moisten the edges of each circle and fold one half over the filling to form a semicircular pocket. Use a fork to crimp closed the edges. Bake for 10-15 minutes, removing from oven when the edges are just turning golden. Transfer cookies to cooling racks and sift a generous amount of confectioner's sugar over them. Repeat the process with the reserved dough from the refrigerator.

896

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the Filling, 3/4 cup chopped dried figs, coarse stems removed, 2 tablespoons brandy (try Greek Metaxa), 1/2 cup chopped walnuts, and more.

Yes, Holiday Spice Pockets With Brandied Figs And Chocolate falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Holiday Spice Pockets With Brandied Figs And Chocolate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions