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Cuddureddi (Fig Rings)
"My grandmother brought this old recipe from Italy and made these fig rings for Christmas and for St. Joseph's Feast. The recipe has been handed down for four generations and I am the only one that continues this tradition in my family."--Angie C. Demmi
Origin: Italian
Ingredients:

2 whole orange peelings
2 cups sugar
3 cups water
FILLING:
3 lbs. dry figs
3/4 cup sherry wine
1 tsp. cinnamon
1 lb. shelled almonds, roasted
1 tsp. nutmeg
1 tsp. black pepper
DOUGH:
12 cups flour
1 1/2 cups shortening
Water as needed
1 tsp. salt
2 cups sugar


Preparation:

Boil water, sugar and orange peelings about 15 minutes. Set aside.
Filling:
Cut figs into quarters, remove stems. Add boiled orange peelings and water, soak overnight.
Dough:
Cut shortening into flour; add sugar and salt. Add water to make a workable pie dough consistency. Knead dough until smooth. Roll into a ball, cover and let rest about an hour. Roll dough into a square piece to 1/8" thickness and 12" long. Cut strips 2 3/4" wide and 12" long. Spread fig mixture in the center of each strip (about the size of a thumb). Bring the long edges of the dough together and seal. Cut filled dough in half. Form each piece into a ring and tuck the ends under. With a pair of scissors snip the top of the ring in several places, brush with a beaten egg yolk. Continue with remaining strips. Place on a greased cookie sheet about 1 " apart. Bake in a preheated oven 325 degrees about 20 minutes or until dough is golden.