Fruit And Nut Filled Pastry (vegan)

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 10
• 1 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 3 tablespoons margarine
• 2 tablespoons vegetable oil
• 6 tablespoons water
• 1/2 cup blanched slivered almond
• 1/2 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
• 1/4 cup sweet red wine
• 2 teaspoons vegetable oil
• confectioners' sugar

Recipe

• 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.