• 8 ounces (about 20) dried California figs
• 2 cups sfited flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 2 teaspoons shortening
• 3/4 cup milk
• 1 egg, well beaten
• 1 tablespoon milk
• 1 teaspoon sugar

Cover figs with small amount of water; let stand to soften. Drain and chop fine. Set aside.

Sift flour with baking powder, salt and sugar. Cut in shortening until mixture resembles coarse crumbs. Slowly stir in enough milk to form a soft dough. Turn onto lightly floured board. Roll to 1/4-inch thick. Cut into 4-inch squares. Place 2 tablespoons chopped figs on each. Moisten edges with cold milk. Fold; press edges together. Brush tops with beaten egg mixed with 1 tablespoon milk and 1 teaspoon sugar. Place on slightly oiled baking sheet. Bake in 450°F oven for 20 minutes.

Yields:
Serves: 6

600 West Shaw Avenue, Suite 300 • Fresno, CA 93704
Phone 559-243-8600 • FAX 559-243-8605