- In saucepans separately put figs, apricots and dates over a medium heat , divide both the water and sugar amounts over each one, cook for 5 minutes.
- Remove from heat, and puree each in a blender to have a paste consistency.
The dough
- Preheat oven to 180 °C.
- Combine butter, cheese and sugar in an electric beater; beat on a medium speed until creamy.
- Mix flour with anise, baking powder, baking soda vanilla and salt, gradually add the flour mixture to the butter mixture, beat until well-combined and homogenous dough is obtained.
- Cover the dough and chill for 30 minutes.
- On a floured surface, roll out the dough with a rolling pin, and divide it into 3 thin rectangles.
- Put the desired stuffing on the rectangle dough, roll it to form a cylinder, brush the surface with egg wash, cut into slices and place them on a baking sheet.
