- 1/2 cup fresh orange juice (from about 2 oranges)
- 1/2 cup dried figs, stems trimmed
- 2 tablespoons raisins
- 2 tablespoons honey
- 1/4 teaspoon finely grated orange zest
- 1/4 teaspoon finely grated lemon zest
- 1/4 teaspoon ground cinnamon
- 1 14 -ounce box refrigerated pie dough
- All-purpose flour, for dusting
- Confectioners' sugar, for topping
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the orange juice, figs and raisins in a small microwave-safe bowl and microwave until hot, about 1 minute. Let sit until the dried fruit is soft, about 10 minutes.
Roll out 1 piece of dough into a 10-inch round on a lightly floured surface. Cut out circles using a 2 1/2-inch cookie cutter. Drop 1 teaspoon of the dried fruit paste in the center of each circle; fold the dough over to form a half-moon shape, pinching the edges together to seal. Crimp the edges with a fork, then poke a few small holes in the top of each. Repeat with the remaining dough and filling.
Transfer the turnovers to the prepared baking sheets; bake, switching the pans halfway through, until golden brown, 15 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Dust with confectioners' sugar.
Photograph by Andrew Purcell
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