Instructions: To make the dough: Blend the flour, sugar, salt, baking powder, baking soda and cinnamon in a mixer fitted with a paddle attachment (or use a hand mixer).

Add the butter and mix at low speed until it has the texture of sand.

Whisk 3 eggs together until foamy and add to the bowl. Mix to combine. Form the dough into a disk, wrap it in plastic wrap and refrigerate for at least 2 hours.

To make the filling: Combine the dried figs, orange juice, apple juice and cinnamon in a saucepan and cook over medium heat until all the liquid is absorbed by the figs and the mixture is thick. Let the mixture cool slightly, then puree it in a food processor (or use a hand blender) until smooth.

Refrigerate until ready to bake.

The recipe can be made up to this point and refrigerated for up to 3 days.

When youre ready to bake, preheat the oven to 375 degrees. Make an egg wash by whisking the remaining egg with 2 teaspoons of water. On a lightly floured surface, roll out the dough into a rough rectangle about 1/8 inch thick. Cut the dough lengthwise into strips, at least 2 1/2 inches wide.

Paint around the edges of one strip with egg wash. Pipe or spoon the fig filling down the center of the strip and then fold the dough over to enclose the filling, slightly overlapping the long edge. Place the tube, seam side down, on the cookie sheet, then press down lightly to flatten somewhat.

Repeat with the remaining dough and filling. Bake until light golden brown, about 15 minutes. Let the pastries cool to room temperature. Use a sharp knife to cut into 1 inch segments.

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