Forget the fork! Just pick up one of these fruit-filled pastries and bite in. Perfect for a brunch gathering, dessert, or a sweet treat with your afternoon tea. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or foil; set aside.

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  • Stir together both flours, flaxseed meal, and salt in a medium bowl. Using a pastry blender, cut in chilled vegetable oil spread until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening the flour mixture, using 1 tablespoon cold water at a time, until all the flour mixture is moistened. Divide the dough into 8 equal portions.

  • Remove stems from figs. If using dried figs, place in a small bowl with enough boiling water to cover; let stand for 5 minutes to rehydrate and then drain well. Chop the fresh or rehydrated dried figs (should have about 2/3 cup).

  • Finely shred enough orange peel to make 1/4 teaspoon; set aside. Peel and section the orange; chop the sections. Combine the figs, the chopped orange, the marmalade, and the shredded orange peel in a medium bowl. Stir until well mixed.

  • Roll each portion of the pastry dough on a lightly floured surface into a 4- to 4 1/2-inch circle. Spoon the fig mixture atop the dough circles. Spread to an even layer, leaving a 3/4-inch border on the edges. Moisten the edges of the dough circles with a little water. Fold the dough circles in half to make semicircles. Use the tines of a fork to press the edges to seal.

  • Place the pies 2 inches apart on the prepared baking sheet. Make small slashes in the tops of the pies to allow steam to escape. Lightly brush with milk.

  • Bake for 17 to 20 minutes or until the tops are golden brown. Transfer to a wire rack. Cool about 15 minutes and serve warm. (Or, cool completely.) Sprinkle lightly with powdered sugar.

Nutrition Facts

166 calories; 6.7 g total fat; 133 mg sodium. 24.1 g carbohydrates; 2.8 g protein; Full Nutrition