Orange-Fig Turnovers

• 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

1. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
2. Combine the orange juice, figs and raisins in a small microwave-safe bowl and microwave until hot, about 1 minute.
3. Let sit until the dried fruit is soft, about 10 minutes.
4. Transfer 1 tablespoon of the juice to a food processor, then drain the dried fruit and add to the processor.
5. Add the honey, orange zest, lemon zest and cinnamon and pulse to make a paste.
6. Roll out 1 piece of dough into a 10-inch round on a lightly floured surface.
7. Cut out circles using a 2 1/2-inch cookie cutter.
8. 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.
9. Crimp the edges with a fork, then poke a few small holes in the top of each.
10. Repeat with the remaining dough and filling.
11. Transfer the turnovers to the prepared baking sheets; bake, switching the pans halfway through, until golden brown, 15 to 20 minutes.
12. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
13. Dust with confectioners' sugar.
14. Photograph by Andrew Purcell

orange juice, dried figs, raisins, honey, orange zest, lemon zest, ground cinnamon, flour, confectioners

Taken from www.foodnetwork.com/recipes/food-network-kitchens/orange-fig-turnovers.html (may not work)