Cuchidahti (fig cookies)

    (23)
    48 min

    A traditional Italian fig filled pastry. They are deliciously fruity and packed full of nutty goodness. A homemade buttery pastry is filled with a mixture of dried figs, raisins, walnuts, orange zest, honey and rum, then baked to perfection. Enjoy for afternoon tea, elevenses or general snacking.


    20 people made this

    Ingredients
    Makes: 6 dozen

    • 315g plain flour
    • 1/4 teaspoon salt
    • 2 1/2 teaspoons baking powder
    • 100g caster sugar
    • 225g unsalted butter
    • 2 eggs
    • 1/2 teaspoon vanilla extract
    • 4 tablespoons milk
    • 400g chopped dried figs
    • 150g raisins
    • 1 large orange
    • 240g toasted walnuts, chopped
    • 350g honey
    • 125ml dark rum
    • 1 teaspoon ground cinnamon

    Method
    Prep:35min  ›  Cook:13min  ›  Ready in:48min 

    1. To make Pastry: Combine flour, sugar, baking powder and salt in a large mixing bowl. Add the butter, eggs, vanilla and milk. Stir into a smooth dough. Remove dough from bowl and shape into a circle. Cut into 4 equal pieces, wrap in cling film and chill.
    2. To make the Filling: Use the zest and juice of the orange and place in large bowl. Mix in figs, raisins and nuts. Process in food processor until evenly chopped. Stir in honey, rum and cinnamon and set aside.
    3. Preheat oven to 200 C / Gas 6. Grease baking trays.
    4. Remove pastry dough from refrigerator. Roll one piece of pastry dough at a time into an 20cm wide strip about 5mm thick. Cut lengthways in half, forming two long strips, each about 10cm wide. Lay strips on work surface. Brush top 2.5cm of each with cold water. About 1/3 of the way up from the bottom of the dough, place 1/4 of the filling in a 2.5cm wide strip, running from end to end. Fold the moistened edge of the dough over the filling and press to seal edges. Cut each strip into 2.5cm rectangles and place on baking trays. Repeat with remaining sections of pastry dough.
    5. Bake 13 to 16 minutes or until tops are golden. Let cool on baking sheets for 10 minutes. Transfer to wire racks.

    Cookie how-to

    Make perfect cookies every time with our How to make cookies guide!

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    Reviews & ratings
    Average global rating:
    (23)

    Reviews in English (17)

    0

    My husband really liked, me - not so much. I found it too "orangy", and you can taste rum only before baking; after it dissapears. It took longer to make it, and I found "assembling" instruction too complicated, so I decided simply to make rolls made of rectangular piece of pastry with filling. The pastry itself is delicious.  -  25 Oct 2016

    by
    133

    I took an Italian cookie making class years ago, and the lady teaching it taught us to make the filling days ahead of the cookies. Then, place the filling (half full) into zip top baggies, flatten, and freeze/refrigerate. When you are ready to make the cookies, slice open the sides of the baggie, and cut strips of filling with a long straight knife. It is then extremely easy to place the strips of filling on the rolled out dough that can be cut with a pizza cutter.  -  13 Dec 2008  (Review from Allrecipes US | Canada)

    by
    69

    Very tasty. I was trying to replicate a family favorite with this recipe and although it wasn't the same I have to say I think it was better. The rum gave it a nice kick and my husband ate the whole batch in 2 days!! I tried various ways of "stuffing" the cookie and found doing it as a pinwheel was the best (looks pretty too!). Roll out a rectangle of dough, spread fig mix over entire rectangle, roll into a log, put in fridge for 30 min, slice into 1/4" cookies. Bake at 400 until golden brown.  -  19 May 2008  (Review from Allrecipes US | Canada)

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