MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Sicilian Fruit Filled Pastry
  Categories: Desserts
       Yield: 1 Servings
       8 c  Flour
       3 c  Confectioners sugar
       2 T  Baking powder
     1/2 t  Salt
       1 c  Shortening
       2 ea Egg yolks
       2 t  Vanilla
            Cold water, as needed
       2 lb Dry figs
     1/4 c  Brandy or sweet vermouth
       1 c  Applesauce
   1 1/2 t  Orange rind, finely chopped
     3/4 c  Raisins, chopped
       6 oz Chocolate bits
       1 t  Allspice
     3/4 c  Candied citron, chopped
     1/2 c  Toasted almonds, chopped
     1/4 c  Dark molasses
     1/2 c  Walnuts, chopped
     1/4 c  Dates, chopped
       1 t  Nutmeg
       1 t  Cinnamon
       1 T  Vanilla or almond extract
     1/2 ct Confectioners sugar
       1 ea Egg white
            Juice of 1/2 lemon
       1 t  Vanilla
   Prepare Dough:
   Combine flour, confectioners sugar, baking powder, and salt. Cut in
   shortening; add yolks and vanilla. Blend and knead. If a little dry,
   ass cold water a tablespoon at a time to form a pliable dough. Cut
   into four parts, knead each well, cover and let rest 1 hour.
   Prepare Filling:
   Immerse dry figs in hot water for about 5 minutes, drain, remove stem
   and chop. Mix with all other filling ingredients and refrigerate 1-2
   Prepare Icing:
   Blend all ingredients together to form a soft icing.
   Roll out dough to a rectangular sheet to 1/8-1/4 thickness. Cut into
   strips 4 wide. Place filling along edge of strip to about 1 1/2-2
   to the edge. Roll dough over to form a tube. Press edges together.
   Cut diagonally into 2-3 pieces, cut a slit on top. Place on
   ungreased cookie sheet. Do not crowd. Bake in preheated oven 350
   degrees for 15-20 minutes, until golden in color. Spread icing on
   warm cookies; return cookies to oven for a few minutes to set and dry