Instructions

1. First make the fig jam.
2. Cut the figs in half. Using a spoon, scoop out the flesh into a bowl.
3. Heat the margarine in a small pan, then add the fig flesh, cinnamon and sugar.
4. Simmer over low heat for about 5 minutes, stirring, until it becomes jam-like.
5. Add the lemon juice and stir until it thickens again. Turn off the heat and let it cool completely.
6. You can store the jam in the fridge for up to 3 days.
7. When you’re ready to make the pastry roses, preheat the oven to 200°C.
8. Unroll the pastry then cut it into squares (about 8 cm wide).
9. Using a small knife, make diagonal cuts from all 4 corners towards the centre of each square. Make sure you do not cut through the centre.
10. Add a teaspoon of fig jam in the middle of each square.
11. You should have 4 triangle shapes around the jam.
12. Using your hands, pick up 2 corners of a triangle and bring them towards the middle, wrapping half way the jam. Press the corners down to secure the pastry.
13. Repeat with the opposite triangle pastry piece. Again, secure the corners by pinching them to the pastry with your finger.
14. Repeat with the two remaining triangle shapes. You should now have little parcels, looking like roses - the jam in the middle exposed slightly.
15. Place the roses on a baking tray, lined with baking paper, then brush them with the egg, if used.
16. Bake them for 15 minutes or until golden brown.
17. Let them cool for a few minutes, then sprinkle them with icing sugar.