Fig Phyllo Cookies

Name: Fig Phyllo Cookies
Yield: Makes about 24 cookies
Cuisine: Italian
Ingredients: ¼ cup, granulated sugar; 2 tablespoons, water; 2 tablespoons, honey; 2 (2-inch) strips, orange zest plus 2 tablespoons juice; 1½ cups (9 ounces), dried figs, stemmed and halved; ¾ cup, water; ½ cup, granulated sugar; 1 teaspoon, orange zest; ½ teaspoon, anise seeds; ½ cup, walnuts, toasted and chopped coarse; 1 tablespoon, dry sherry; 6 (14 by 9-inch), phyllo sheets, thawed; ¼ cup, extra-virgin olive oil; 2 tablespoons, confectioners' sugar

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Desserts or Baked Goods

Italian

Fruit

For a delicate, pleasantly chewy cookie that would make a good light dessert or afternoon snack and would be equally welcome on any holiday table, we turned to Sicilian cuccidati for inspiration.

A cookbook recipe exclusively for All-Access members from The Complete Mediterranean Cookbook

SERVESMakes about 24 cookies

TIME1¼ hours, plus 1 hour cooling

A cookbook recipe exclusively for All-Access members from The Complete Mediterranean Cookbook

WHY THIS RECIPE WORKS

Cuccidati are fig cookies traditionally made with buttery pastry dough and glazed with sugar; for a lighter version, we opted for phyllo instead of pastry dough and swapped the glaze for an aromatic syrup. To make the filling, we simmered d...

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