Ingredients

• 200g (1 cup) whole dessert figs, chopped
• 180g (1 cup) pitted prunes, chopped
• 150g (1 cup) whole pitted dried dates, chopped
• 125ml (1/2 cup) warm water
• 300g (2 cups) plain flour
• 2 teaspoons ground cinnamon
• 1/4 teaspoon baking powder
• 1/4 teaspoon bicarbonate of soda
• 115g (1/2 cup) caster sugar
• 125g butter, at room temperature, cubed
• 125g cream cheese, at room temperature, cubed
• 1 egg, at room temperature, lightly whisked
• 1 teaspoon vanilla essence
• 110g (1/2 cup) raw sugar
• Water, extra

Method

• Step 1 Place figs, prunes, dates and water in the bowl of a food processor and process until mixture forms a paste. Transfer to a bowl and set aside.
• Step 2 Line 2 baking trays with non-stick baking paper. Sift flour, cinnamon, baking powder and bicarbonate of soda into a large bowl. Stir in caster sugar. Use your fingertips to rub in butter and cream cheese until mixture resembles coarse breadcrumbs. Add egg and vanilla essence. Mix with a round-bladed knife in a cutting motion until mixture just comes together.
• Step 3 Place dough on lightly floured surface. Knead until smooth. Roll to a 25 x 30cm rectangle. Transfer to a tray. Place in the fridge for 20 minutes.
• Step 4 Remove dough from lined tray and place on a lightly floured surface. Reserve baking tray. Spread fig mixture evenly over dough. Starting from a long side, roll up dough firmly. Trim untidy ends and return log to reserved lined tray. Place in the fridge for further 20 minutes to chill.
• Step 5 Preheat oven to 180°C. Cut log into 2cm-thick slices. Place raw sugar in a bowl. Brush outside edge of each slice with a little extra water then roll in raw sugar to coat. Place on lined baking trays about 3cm apart. Bake in preheated oven, swapping trays halfway through cooking, for 15-20 minutes or until golden and cooked through. Transfer to a wire rack. Serve warm or at room temperature.