Fig and Cherry Cookie Pies

Great pastry. I adjusted the filling recipe and used fresh figs. Also made a batch with pear pie filing from the recipe for pear pistachio pie. I also used the ravioli method- looked great and saved time

These were fabulous, although I think the recipe needs a little guidance about the filling. Had I followed it too the letter, my filling would have been WAY too wet. It's written on the assumption that you're using fruit "without a drop of moisture left in it", but if your fruit is moister than that, 1.25 cups of water will be way too much. I knew enough to strain my filling and then reduce the remaining liquid down to almost nothing. Next time I'll start with much less water and add if needed.

These are labor intensive but soo worth it. Delicious, not to sweet, and so pretty. I don’t have a food processor but a pastry cutter worked well to combine the dough. A blender worked well for the filling. You could probably mix the filling by hand if need be if you chop the almonds small enough, the figs/cherries get so soft. I didnt chill for a full 30 mins before putting them in the oven and I re-rolled the dough many times. Make sure you rotate them mid-bake.

Scrumptious. Used Saba instead of rum. Added a few grinds of black pepper to fig paste. A flake of Maldon sea salt on filling before covering.

When I started making these, I realized that they would take quite a bit of effort and thought I probably would never make them again. But they tasted so great when I was done that I’m sure I will indeed make them often. I love the tenderness of the cookie and the tart/sweet flavor of the filling. don’t like the look of a crimped edge with a fork very much, so I just crimped them carefully with my fingers, and that worked fine.

These are delicious! If you are in a hurry - or just can't wait to eat these delicious tarts - you can get away with rolling out the dough after chilling for just an hour. Also, if you use a cookie cutter with a crimped or scalloped edge, you don't have to pull out and crimp the edges yourself (and saves an extra 10 minutes of chilling time). I have also now made them both with and without the glaze and they are very nice both ways!

These were too much trouble. I will probably make them again at some point but will skip chilling the dough. If you put it between sheets of waxed paper dusted with flour, it would go faster and be much easier. Trying to roll cold dough is ridiculous! Also was quite thrown by the "12 year old son" making them and planning to make for every occasion. Ya got me!

Love this recipe. We made the dough and filling the night before and finished the next day. I found the filling to be the perfect consistency after a lot of pulsing…letting it go overnight was a good move in my opinion. Beautiful but not too sweet…all ages loved these!

“Won” the best cookie on the Christmas cookie tray by popular vote! Fig flavor overpowered cherries so might reverse ratio next time for more sour cherry flavor. Used pistachios instead of almonds and subbed ground cardamom for 1/2 of cinnamon. Didn’t have rum so used vanilla extract and orange liquor and skipped zest. Dough was a delight to work with- used fluted cutters for scalloped edge. Topped glaze with crushed pistachios and red sparkling sugar for festive look. A keeper

I used a square ravioli cutter, worked great. Also, I went thin with the frosting (only made half, it was enough) and used gold powder instead of sprinkles for a more elegant look.

First I brush bottoms, fill, then stick on the tops, so I can be sloppy, but fast. My fridge isn't large enough for baking sheets, so I used a small tray and layered the stuffed cookies between sheets of parchment to chill. I cooked my dried fruit (figs, cranberries) in sweet wine, not water. I don't see why, if chilled, dough can't be rerolled as needed. Didn't see the point of brushing the tops with cream since they would be frosted so I stopped after a few. But they are delicious!

Ok so my old cuccidati recipe came from Eating Well back in the 80s, so absolutely no comparison there! LOL . I told my guests these were hand pies because that's what they seemed like - way more than a cookie! Again, 5stars. I was concerned my dough was too dry but it rolled out great and I rerolled until every scrap was used. It never got tough. Very short, great pie crust texture. And the filling! Loved it. And easy to make.

I decided to fold these in half like empanadas. 1 whole teaspoon of filling. Worked great!

We didn't even bother with the icing and they were delicious! (The icing would definitely add an extra dimension, but we're used to our mince pies "naked".) The pastry was so buttery and melt-in-your mouth - definitely worth the calories!

These were incredible and a major hit — but be forewarned it took me !!over 5 hours!! start to finish to crank these out. Worth it, but the recipe calling for only 2 hours is a significant underestimate for how long this will take from first step of prep to final glaze of frosting!