Ingredients
Units
Scale
- Puff Pastry Sheets
- 2 cups dried figs - chopped
- 1 cup dried dates - chopped
- 1 cup walnuts - chopped
- 1 cup raisins - chopped
- Zest of 1 orange
- Juice of 1/2 orange
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1/2 cup rum
- 1 tbs. vanilla
- 1/2 cup brown sugar
- 3 tbs. butter - cubed
- 2 tbs. honey
- 3 tbs. molasses
Instructions
- Preheat Oven 350 degrees F.
- In a large bowl combine the chopped figs, dates, walnuts, raisins, zest of the lemon and orange, juice of the lemon and orange, rum, vanilla extract, butter, brown sugar, honey and molasses. Combine these ingredients and let rest for a few minutes while rolling out the puff pastry.
- Butter the cupcake tins.
- On a floured surface roll out the puff pastry and cut into circles that fit the cupcake tin; press these circles into the cupcake tins. Fill with a tablespoon of the dried fruit mixture and top with a piece of puff pastry.
- Bake 12 – 15 minutes or until golden.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: dessert
