Fig Crescent Biscuits

    2 hours 50 minutes

    Very fancy fig filled crescent biscuits with almonds and cinnamon. They look very special but are very easy to make. Try them and impress!

    22 people made this

    Makes: 24 biscuits

    • 2 1/2 cups plain flour
    • 1/3 cup white sugar
    • 1/4 teaspoon baking powder
    • 125g margarine
    • 2 tablespoons butter
    • 1/2 cup (125ml) milk
    • 1 egg, beaten
    • Filling
    • 1 1/2 cups dried figs
    • 3/4 cup sultanas
    • 1/4 cup slivered almonds
    • 1/4 cup white sugar
    • 1/4 cup hot water
    • 1/4 teaspoon ground cinnamon
    • pinch ground black pepper

    Preparation:25min  ›  Cook:25min  ›  Extra time:2hours chilling  ›  Ready in:2hours50min 

    1. In a large mixing bowl combine flour, 1/3 cup sugar and baking powder. Cut in margarine and butter until mixture resembles small peas. Stir in the milk and egg until the dough just comes together. Divide dough into two pieces, wrap and refrigerate for about 2 hours or until easy to handle.
    2. In a food processor or blender, process the figs, sultanas and almonds until they are coarsely chopped. In a medium bowl, stir together the 1/4 cup of sugar, hot water, cinnamon and pepper. Stir in the fruit mixture, cover and set aside until the dough is ready.
    3. Preheat oven to 180 degrees C.
    4. On a lightly floured surface, roll each piece of the dough into a 30cm square. Cut each square into 12 rectangles. Spread a heaping tablespoon of filling along the short side of each rectangle. Roll up from that side. Place rolls seam side down on an ungreased baking tray. Curve each roll slightly. Snip outer edge of the curve three times.
    5. Bake for 20 to 25 minutes in the preheated oven until golden brown.

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    Reviews in English (20)


    This recipe produces a delicious variation of the classical Sicilian fig cookie known as ( il )cuccidato . The plural form is ( i ) cuccidati . Typically the cuccidato is not curved but is formed by cutting 2-3 inch segments from the baked 18"-long fig-mixture stuffed pastry . The festive nature of the cuccidati ( normally served only during the Christmas Holiday ) can be enhanced by adding colorful sprinkles to the frosting mentioned in this recipe .  -  04 Nov 2003  (Review from Allrecipes USA and Canada)


    delicious and not difficult to make. i rolled four long strips, about 18x4 inches each, put filling along the center from end to end, then brought the long edges together and pinched to seal. i used a pizza cutter to cut cookies from each log. i got 52 cookies this way. my baking time was about 15 minutes. the tops did not come out brown, but they were not doughy at all. i used a simple sugar glaze of 1 1/2 cups confectioner's sugar, 2 TBS orange juice, and 1/4 tsp vanilla extract; and then put some pretty sprinkles on.  -  18 Nov 2007  (Review from Allrecipes USA and Canada)


    A very unique cookie! I really enjoyed the rich flavor of the filling. Instead of doing bars, I cut 3" circles, spooned the filling in the center and folded the pastry dough over, sealing the edges.  -  21 Dec 2006  (Review from Allrecipes USA and Canada)