1. Add the flours, sugar, and cinnamon to a large bowl and mix until well combined. Add the diced cold butter and cut into pea-sized pieces with a pastry cutter or knife. Add the egg yolk and mix everything with your fingers until the dough comes together. Wrap in plastic wrap and place in the fridge for about one hour.

 

2. While the dough is in the fridge add the chopped figs (remove the hard stems), sugar, orange zest, orange juice, and water to a small saucepan and bring to a boil. Let simmer over low heat for about 8-10 minutes until the figs are soft and the liquid has thickened – almost like a chutney. Take off the heat and let cool down a bit, then add to a mixer/food processor and mix until you get a nice paste. Add the chopped toffees and mix in. Set aside to cool down completely.

 

3. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set aside. Roll out the dough on a floured surface to a size of about 8×12 inches (20x30cm) – if the dough is difficult to work with, let warm up first. Cut the rectangle lengthwise into two long strips. Place the fig filling in the center of each strip in a long line and wrap the dough around to get a long filled log. Place with the seam facing down on the prepared baking sheet and bake for about 20 minutes until golden brown. Take out of the oven and let cool down for about 10-15 minutes, then cut each log into 8 pieces and let cool down completely.