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1
Dough: Blend the dry ingredients in a mixer fitted with a paddle attachment (or using a hand mixer).
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2
Add the butter and mix at low speed until sandy.
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3
Whisk 3 of the eggs together until foamy and add to the bowl.
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4
Mix to combine.
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5
Form the dough into a disk, wrap it in plastic, and refrigerate at least 2 hours.
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6
Filling: Combine all ingredients in a saucepan, and cook over medium heat until all the liquid is absorbed by the figs and the mixture is thick.
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7
Let cool slightly, then puree in a food processor (or using a hand blender) until smooth.
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8
Refrigerate until ready to bake.
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9
(The recipe can be made up to this point and refrigerated up to 3 days.)
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10
When you're ready to bake, heat the oven to 375 degrees F. Make an egg wash by whisking the remaining egg with 2 teaspoons of water.
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11
On a lightly floured surface, roll out the dough into a rough rectangle, about 1/8-inch thick.
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12
Cut the dough lengthwise into strips, at least 2 1/2 inches wide.
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13
Paint around the edges of 1 strip with egg wash.
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14
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, like a letter.
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15
Place the tube, seam side down, on the cookie sheet, then press down lightly to flatten somewhat.
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16
Repeat with remaining dough and filling.
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17
Bake until light golden brown, about 15 minutes.
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18
Let cool to room temperature.
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19
Use a sharp knife to cut into 1-inch segments.
