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1
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
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2
Combine the orange juice, figs and raisins in a small microwave-safe bowl and microwave until hot, about 1 minute.
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3
Let sit until the dried fruit is soft, about 10 minutes.
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4
Transfer 1 tablespoon of the juice to a food processor, then drain the dried fruit and add to the processor.
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5
Add the honey, orange zest, lemon zest and cinnamon and pulse to make a paste.
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6
Roll out 1 piece of dough into a 10-inch round on a lightly floured surface.
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7
Cut out circles using a 2 1/2-inch cookie cutter.
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8
Drop 1 teaspoon of the dried fruit paste in the center of each circle; fold the dough over to form a half-moon shape, pinching the edges together to seal.
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9
Crimp the edges with a fork, then poke a few small holes in the top of each.
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10
Repeat with the remaining dough and filling.
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11
Transfer the turnovers to the prepared baking sheets; bake, switching the pans halfway through, until golden brown, 15 to 20 minutes.
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12
Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
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13
Dust with confectioners' sugar.
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14
Photograph by Andrew Purcell
