Prep 20 mins
Cook 35 mins
This is a dessert we traditionally serve on Tu B'Shvat, the Jewish tree holiday.
- 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
- For the dough, put the flour, sugar and salt into a medium bowl.
- Add the margarine and oil, and cut in until the mixture resembles coarse crumbs.
- While tossing the mixture with a fork, gradually sprinkle the water on top.
- Gather the dough into a disk, wrap in plastic, and chill for about 1 hour so it is easier to roll out.
- A food processor may be used to make the dough.
- 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.
- For the filling, combine all the ingredients in a medium bowl.
- 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.
- Preheat the oven to 375 degrees.
- Roll out the pastry on a lightly floured surface to a 22-inch-long by 6-inch-wide rectangle.
- Spoon the filling down the center, leaving a 2-inch border on both long edges and a 1/2-inch border at the ends.
- Bring the long edges up over the filling and pinch them tightly together.
- Then pinch the ends closed to form a long"snake" that encompasses the filling.
- 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.
- Bake in the preheated 375-degree oven for about 35 minutes, or until golden.
- Cool the pastry for 10 minutes on the baking sheet; then carefully transfer it to a rack to cool more completely.
- It may be served warm at this point.
- Just before serving, sprinkle the pastry with sieved confectioners sugar.
- Cut it into wide slices to serve.