Categories: Desserts 
      Yield: 72 pastries 
  
-----------------------------------PASTRY----------------------------------- 
      3 c  All-purpose flour 
      1 c  Sugar 
    1/4 c  Cornstarch 
  1 1/2 c  Butter; cut into 1" pieces 
 
----------------------------------FILLING---------------------------------- 
      2    Eggs 
      1 c  Brown sugar; firmly packed 
    1/2 c  Orange juice 
      3 tb Lemon juice 
      1 ts Grated lemon peel 
      1 ts Vanilla 
      2 c  California dried figs 
           -- stems removed 
      1 c  Pitted dates 
      1 c  Walnuts 
  
  In food processor or mixer bowl, combine flour, sugar and cornstarch 
  for pastry.  Add butter and process (or mix) until dough holds 
  together. Divide into thirds.  Roll out two-thirds of dough on a 
  baking sheet (13" x 17") to reach all corners evenly.  Prick with 
  fork.  Bake in 350 F. oven for 15 minutes.  Meanwhile, roll out 
  remaining dough between sheets of plastic wrap or waxed paper to a 
  rectangle about half the size (9" x 13") of baking sheet.  Cut into 
  long strips about 1/4 inch wide.  Combine eggs, brown sugar, juices, 
  lemon peel and vanilla for filling in processor or mixer bowl.  Blend 
  well.  Add figs, dates and nuts to bowl (if using mixer, then finely 
  chop first).  Process until evenly minced.  Spread filling over baked 
  pastry; top with strips of dough, crisscrossing diagonally.  Return 
  to oven and bake for 30 minutes, until pastry strips are lightly 
  browned.  Cool.  Cut into small bars.