Step 1 Cream with a mixer, sugar and eggs until sugar is dissolved. Add softened butter and vanilla extract and milk. Step 2 Once mixed shift flour through and knead until combined. Allow to rest for at least 1/3 hour. Step 3 Peel the skin off a whole lemon and orange. Try not to cut too much of the white part of the peel as this is bitter. Dice superfine with a tablespoon of sugar. This can be done ahead of time. Set aside. Step 4 Add sultanas and chopped/ crushed nuts into a bowl. Cut up the dried figs into small pieces. Step 5 Add 3 tablespoons of cocoa & apricot jam. Step 6 Add sweetened 3 shots of coffee to the nuts with Marsala. Mix through. Add to a pot on the stove and heat through until just warm. Allow to soak. We left for about 5 days before we put the in the pastry. Step 7 Roll the pastry in a pasta machine, put a tablespoon of mixture and fold over the pastry into half moons. Use a pastry cutter to cut the dough. Use a knife to slit the pastry to allow to cook evenly. Sprinkle with 100’s & 1000’s. Step 8 Brush each Martini with egg wash. And place in a 180 degree oven until golden.
