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1
Preheat oven to 375u00b0F.
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2
In a large bowl, beat together shortening, brown sugar, eggs and vanilla until creamy.
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3
Add all purpose flour, whole wheat flour, baking soda, baking powder, orange peel and salt, beating until blended.
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4
Refrigerate dough 1 to 2 hours.
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5
Prepare fig filling and set aside, see below.
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6
On a floured surface, roll dough into 14 inch square.
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7
Cut dough into 4 equal strips, each 14 inches long and 3 1/2 inches wide.
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8
Spoon 1/4 of fig filling in a 1 1/2 inch wide mound down center of each strip.
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9
Using a long spatula, lift sides of each dough strip over filling, overlapping slightly on top.
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10
Press edges together to seal.
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11
Cut strips crosswise in half for ease of handling.
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12
Place, seam side down, 3 inches apart on greased baking sheets.
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13
Brush off any excess flour.
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14
Cut each strip into 7 (1 inch) crosswise pieces, but do not separate.
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15
Bake 13 to 15 minutes or until puffed and firm to the touch.
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16
Cool 5 to 10 minutes on baking sheets; then cut apart and remove to racks to cool completely.
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17
Fig Filling.
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18
In a medium saucepan, combine figs, water, lemon or orange juice and granulated sugar.
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19
Bring to a boil over medium heat, stirring occasionally.
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20
Reduce heat and simmer 5 to 10 minutes or until thickened, stirring occasionally; cool.
