This elegant recipe from Joan McNeely Ferrara can accompany pork or breakfast toast; Ferrara also served this in winter as dessert with Stella D'Oro anisette toast and either dry sherry ...

When figs are in season, you can upgrade the filling by making a fresh fig jam. For the filling: Combine the figs, sugar, star anise and water in a small saucepan over medium-high heat.

Preheat the oven to 350°F and line two baking sheets with parchment paper. Working in batches if necessary, roll out the dough 1/4-inch thick on a lightly floured surface. Using a 2-inch round ...