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["Fig filling: (This can be prepared a day before)", "Rinse the figs and cut them in half.", "Take the flesh out using a tea spoon and place it in a bowl.", "Melt the butter in a pan, add the figs, cinnamon and sugar. Stir well.", "Simmer on low heat for about 5 minutes until the mixture has a ""mushy"" look.", "Add lemon juice & taste. If you are happy with its taste, remove from the stove and let it cool down.", "Place in a fridge for 1 hour or overnight.", "Fig roses:", "Cut the pre-rolled puff pastry into squares (preferably 8-9 cm wide).", "Take one square & using a small knife, make diagonal cuts in all 4 corners. Cut towards the centre", "but make sure to not cut through the centre. Repeat with all of them", "Place a tea spoon of fig filling in the middle of the square.", "Using both hands, grab 2 corners that are further apart & bring them towards the middle creating a ""wall"" around the filling. Press down to secure the corners.", "Repeat with the opposite side. Secure the corner by pinching them with your finger and tucking them under the pastry - now you should create a rose like shape.", "Place the roses on a baking tray lined with baking paper, brush with egg wash.", "Bake in a preheated oven for 15 minutes (or until golden brown around the edges) at 200C.", "Once they are ready, let them cool down for a few minutes, then sprinkle with icing sugar."]
