1. Preheat oven to 375°F. 2. In a large bowl, beat together shortening, brown sugar, eggs and vanilla until creamy. 3. Add all purpose flour, whole wheat flour, baking soda, baking powder, orange peel and salt, beating until blended. 4. Refrigerate dough 1 to 2 hours. 5. Prepare fig filling and set aside, see below. 6. On a floured surface, roll dough into 14 inch square. 7. Cut dough into 4 equal strips, each 14 inches long and 3 1/2 inches wide. 8. Spoon 1/4 of fig filling in a 1 1/2 inch wide mound down center of each strip. 9. Using a long spatula, lift sides of each dough strip over filling, overlapping slightly on top. 10. Press edges together to seal. 11. Cut strips crosswise in half for ease of handling. 12. Place, seam side down, 3 inches apart on greased baking sheets. 13. Brush off any excess flour. 14. Cut each strip into 7 (1 inch) crosswise pieces, but do not separate. 15. Bake 13 to 15 minutes or until puffed and firm to the touch. 16. Cool 5 to 10 minutes on baking sheets; then cut apart and remove to racks to cool completely. 17. Fig Filling. 18. In a medium saucepan, combine figs, water, lemon or orange juice and granulated sugar. 19. Bring to a boil over medium heat, stirring occasionally. 20. Reduce heat and simmer 5 to 10 minutes or until thickened, stirring occasionally; cool. ---------------------------------------------------------------------------
Nutrition
Ingredients
