• Preheat oven to 375F.
• Line a rimmed baking sheet with parchment paper or a silpat baking mat.

To make the dough:

• Cut the chilled butter into small pieces.
• In a large bowl, stir together the flour and salt with a fork.
• Using your hands or a pastry blender, combine the butter and the flour mixture until the butter is pea sized pieces.
• Stir in the ice cold water with the fork until a loose dough forms.
• Turn out onto a well floured counter and pat into a rectangle.
• Fold the dough into thirds (like an envelope).
• Rotate 90 degrees, pat out the dough to a rectangle, and fold into thirds again.
• Repeat until you have folded it 6 times.
• Wrap in cling wrap and place in the fridge for 30 minutes.

To make the Filling:

• In a small saucepan, melt the butter and brown sugar together.
• Remove from heat.
• Stir in the spices, zest, and minced figs.

Assembly:

• Roll out the dough into a large rectangle.
• Using a pizza cutter or sharp knife, cut 14 rectangles.
• Place a spoonful of filling into the center of each rectangle.
• Fold in the edges and seal/roll in your hand to create a little round pillow of dough that surrounds the filling.
• Dip the smooth side of the dough into the egg white, and then dip in the turbinado sugar.
• Place on the prepared baking sheet and flatten slightly with the palm of your hands (don't smash it, just squash it a little).
• Using a very sharp knife, slice the top of the dough to allow steam to escape while baking.
• Bake for 15 minutes, or until just slightly starting to turn golden brown.
• Remove to a wire rack to cool, and enjoy!