To make the pastry sift the flours, baking powder and salt into the large mixing bowl or food processor bowl.
Add the butter and then rub in (or process if using food processor) until the mixture resembles fine breadcrumbs.
Add the granulated sugar and stir in thoroughly.
Place the egg yolk in a cup and add the milk and whisk together.
Add to the pastry mix and bring together to make a dough adding more water if the dough is too dry. If using a processor add the egg mixture and whizz until the mixture forms a ball of dough.
Wrap the dough in clingfilm and place in the fridge for 30 minutes.
To make the filling place the figs in the small saucepan with 100ml water, the lemon juice and zest, sugar and spice.
Bring to a simmer, then cook until you have a jammy consistency. You may need to add extra water to get the right consistency – the figs need to be as soft as possible.
Take off the heat, stir in the almonds and leave to cool.
Preheat the oven to 180C/350F/gas 4.
Line the baking sheet with the baking paper.
Remove the pastry from the fridge and place on a lightly floured work surface.
Roll out to a 20 x 30cm rectangle, 5mm thick and cut in half lengthwise.
Put a line of filling down one side of each, leaving a slight gap between it and the edge.
Brush the edge nearest the filling with beaten egg, then fold the pastry over the top of the filling so the edges meet and press firmly to seal.
Use a sharp knife to neaten the edge if necessary.
Cut into 4cm lengths with a serrated knife and arrange on the baking sheet.
Brush with beaten egg and sprinkle with sugar.
Place in the preheated oven and bake for 20-25 minutes until golden.
Remove from the oven and allow to cool a little before transferring to the cooling rack and allowing to cool to room temperature.
