Orange Fig Turnovers Recipes

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ORANGE, FIG, AND GORGONZOLA SALAD



Orange, Fig, and Gorgonzola Salad image

I love the combination of oranges, figs, and cheese!

Provided by Shari

Categories     Salad     Fruit Salad Recipes     Orange Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 5

2 heads romaine lettuce, chopped
2 oranges - peeled, pith removed, and cut into segments
½ cup crumbled Gorgonzola cheese
2 fresh figs, cut into 1-inch cubes
¼ cup vinaigrette dressing, or to taste

Steps:

  • Combine lettuce, oranges, Gorgonzola cheese, and figs in a large bowl. Drizzle dressing over salad and toss to coat.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 14.6 g, Cholesterol 22.5 mg, Fat 6.6 g, Fiber 4.3 g, Protein 6.8 g, SaturatedFat 3.8 g, Sodium 468.1 mg, Sugar 10.3 g

ORANGE-FIG PULL-APARTS



Orange-Fig Pull-Aparts image

For breakfast on Thanksgiving, my mom requested an orange pull-apart bread. I tried making one by dressing up tubes of refrigerated rolls. She loved it!-Shelly Bevington, Hermiston, Oregon

Provided by Taste of Home

Time 55m

Yield 20 servings.

Number Of Ingredients 6

1/2 cup unsalted butter, melted, divided
1 package (3.4 ounces) instant vanilla pudding mix
30 dried figs, quartered
1/2 cup chopped walnuts
3 teaspoons grated orange zest
2 tubes (13.9 ounces each) refrigerated orange sweet rolls with icing

Steps:

  • Preheat oven to 350°. Grease a 10-in. fluted tube pan with 1 tablespoon butter., Place pudding mix in a shallow bowl. In a small bowl, toss figs and walnuts with orange zest. Reserve icing from sweet rolls. Separate rolls and cut each in half. Roll each piece in pudding mix. Arrange half of the pieces in prepared pan, cut side facing center of pan. Top with half of the fig mixture; repeat layers., Add remaining melted butter to remaining pudding mix; stir until smooth. Drizzle over top., Bake, uncovered, 30-35 minutes or until golden brown. Immediately invert onto a serving plater. Spread with reserved icing; serve warm.

Nutrition Facts : Calories 259 calories, Fat 12g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 343mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.

CHOCOLATE ORANGE TURNOVERS



Chocolate Orange Turnovers image

Categories     Chocolate     Breakfast     Brunch     Dessert     Bake     Quick & Easy     Orange     Phyllo/Puff Pastry Dough     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 turnovers, serving 2 for breakfast or dessert

Number Of Ingredients 5

1 1/2 ounces fine-quality bittersweet chocolate (not unsweetened)
1/2 teaspoon freshly grated orange zest
1 large egg
1 thawed puff pastry sheet (from a 17 1/4-ounce package of frozen puff pastry sheets)
2 teaspoons sugar

Steps:

  • Preheat oven to 425°F and lightly butter a baking sheet.
  • Chop chocolate and in a small bowl stir together with zest. In another small bowl lightly beat egg. Trim any uneven edges from pastry sheet and cut into 4 squares. Brush edges of pastry squares with some egg. Put one fourth chocolate mixture on center of each pastry square and fold each square diagonally in half, forming triangles. Seal edges by gently pressing together and crimp decoratively.
  • Brush tops of turnovers with egg and sprinkle with sugar. With a sharp knife cut a small steam vent in top of each turnover. On baking sheet bake turnovers in middle of oven until golden, about 12 minutes. Cool turnovers slightly on a rack. Serve turnovers warm.

ORANGE-FIG TURNOVERS



ORANGE-FIG TURNOVERS image

Categories     Orange

Yield 24

Number Of Ingredients 10

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

Steps:

  • 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. Transfer 1 tablespoon of the juice to a food processor, then drain the dried fruit and add to the processor. Add the honey, orange zest, lemon zest and cinnamon and pulse to make a paste. 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.

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