Fruit and Nut Filled Pastry (Vegan)

Mirj's Note:

This is a dessert we traditionally serve on Tu B'Shvat, the Jewish tree holiday.

• Total Time: 55 mins
• Prep Time: 20 mins
• Cook Time: 35 mins

Ingredients:

Servings: 10

Dough

• 1 ½ cups all-purpose flour
• 3 tablespoons sugar
• ¼ teaspoon salt
• 3 tablespoons margarine
• 2 tablespoons vegetable oil
• 6 tablespoons water

Filling

• ½ cup blanched slivered almond
• ½ cup walnut pieces
• 1⁄3; cup light raisins or 1⁄3; cup dark raisin
• 5 plump, dried calimyrna figs
• 5 plump pitted prunes , diced
• 2 tablespoons sugar
• 1 teaspoon grated lemon, rind of
• ¼ cup sweet red wine
• 2 teaspoons vegetable oil

Garnish

• confectioners' sugar

Directions:

1. For the dough, put the flour, sugar and salt into a medium bowl.
2. Add the margarine and oil, and cut in until the mixture resembles coarse crumbs.
3. While tossing the mixture with a fork, gradually sprinkle the water on top.
4. Gather the dough into a disk, wrap in plastic, and chill for about 1 hour so it is easier to roll out.
5. A food processor may be used to make the dough.
6. After the water is added, process only about 10 seconds or until the dough begins to come together; do not over-process or the pastry will be tough.
7. For the filling, combine all the ingredients in a medium bowl.
8. Note: If the raisins, figs, and prunes seem very dry and tough, soften them for about 20 minutes in hot water before chopping; then drain, pat dry and chop.
9. Preheat the oven to 375 degrees.
10. Roll out the pastry on a lightly floured surface to a 22-inch-long by 6-inch-wide rectangle.
11. Spoon the filling down the center, leaving a 2-inch border on both long edges and a 1/2-inch border at the ends.
12. Bring the long edges up over the filling and pinch them tightly together.
13. Then pinch the ends closed to form a long"snake" that encompasses the filling.
14. Gently bend the snake into a"U"- or"S"-shape (so it will fit in your pan) and carefully transfer it to a greased or nonstick-spray coated or parchment-lined baking sheet.
15. Bake in the preheated 375-degree oven for about 35 minutes, or until golden.
16. Cool the pastry for 10 minutes on the baking sheet; then carefully transfer it to a rack to cool more completely.
17. It may be served warm at this point.
18. Just before serving, sprinkle the pastry with sieved confectioners sugar.
19. Cut it into wide slices to serve.