Fig Olsons with Moroccan Mint Tea
- serves 36
1 ¼ cup all purpose flour
¼ cup sugar
½ tsp baking powder
¼ tsp baking soda
¼ tsp ground cinnamon
¼ tsp salt
½ cup unsalted butter, cut into pieces and chilled
1 whole large egg
1 large egg yolkFig Olsons Filling
1 cup diced dried figs
½ cup fresh orange juice
½ cup unsweetened applesauce
4 tsp lemon juice
½ tsp ground cinnamonFig Olsons Assembly
1 egg mixed with 2 Tbsp water for egg washMoroccan Mint Tea
2 cup loosely packed fresh mint leaves
¼ cup sugar
2 Tbsp honey
2 Tbsp loose green tea leaves
6 cup boiling water
mint sprigs, for garnish
1. For dough, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Cut in butter until dough is a rough, crumbly texture. Add whole egg and egg yolk and blend in until dough comes together. Shape into a disc, wrap and chill for an hour.
2. For filling, combine all ingredients in a small saucepot and bring up to a simmer. Simmer until the figs absorb all liquid, about 10 minutes. Let cool and purée in a food processor and chill completely.
3. Preheat oven to 375 °F. On a lightly floured surface, roll out dough into a rectangle, just under ¼-inch thick. Using a knife or pastry cutter, cut strips of dough that are at least 4 ½ inches wide.
4. Spoon filling (or pipe with a piping bag) along center of the strip. Brush left side of pastry dough with egg wash and fold right side of pastry over filling, so that egg washed side meets it. Trim edges. Lift filled cookie tube to a parchment-lined baking sheet and press down to flatten. Repeat with remaining strips and brush tops with egg wash.
5. Bake for 15 to 18 minutes, until a light golden brown. Allow cookies to cool, then cut strips into 1-inch bites.Moroccan Mint Tea
1. Combine mint, sugar, honey and tea in a teapot. Pour boiling water over and let steep 5 to 8 minutes. Strain out mint and tea leaves and pour into glasses. Garnish with a mint sprig and serve.