You can start this recipe by preparing the fig filling. Place all the ingredients except the walnuts in a saucepan, and cook for about 10 minutes on a low heat, till the figs begin to soften. Transfer to a food processor and blitz for a few seconds to break down the figs. Mix in the chopped walnuts and allow to cool down complety. Next prepare the sweet pastry. Sift the flours into a large bowl and add the butter. Rub the ingredients together with your fingertips until the mixture resembles breadcrumbs. Add in the icing sugar, orange juice and zest, vanilla essence and the egg yolks and mix together to form a smooth pastry (alternatively you can prepare the pastry in a food processor). Wrap the sweet pastry in cling film and chill for 30 minutes in the fridge. When the filling is cooled down, roll out into long sausages with the help of a little flour. When the pastry has chilled and firmed up, remove it from the fridge and discard the cling film. Roll out the sweet pastry using a rolling pin on a lightly floured surface to a thickness of 5mm. Cut long strips of pastry 10cm wide and brush with a little water. Place a piece of the rolled fig filling onto each piece and roll up like a sausage roll, making sure to join the seam well. Flatten with the back of your hand and cut into 5cm fig rolls. Place on a lined baking tray, spaced apart and brush the tops with a little water. Mix together 2 tablespoons of caster sugar with 1 teaspoon of cinnamon and sprinkle over the fig rolls. Bake in the oven at 200`c for 20-25 minutes or until cooked through.