Peel the figs and chop them, then collect them into a saucepan. Add the rinsed blackberries, the lemon juice, the sugar and the spices.

Cook on medium flame for 10 to 15 minutes, stirring often. The cooking time will depend on the ripeness of your fruit. When the fruit will look like a jammy compote, remove from the fire, add the almond slices, stir thoroughly and let it cool down.

Preheat oven to 200°C (400°F).

Roll out the puff pastry with a rolling pin and a dusting of flour in a 25x40cm sheet.

Using Betty Bossy jalousie roller cut out 10 rectangles.

Spoon the filling onto the rectangles and fold the puff pastry to seal the filling inside.

Seal the edges with a fork, then transfer the pastries in a baking tray lined with parchment paper.

Whisk an egg with a pinch of salt and brush each pastry.

Bake for about 18 minutes, or until golden.

Let them cool down and serve warm or at room temperature.