Simmer figs, brandy, rosewater, and 300ml water in a pan for 15-20 minutes until jam-like.
Cool the mixture for 10 minutes then blend in a food processor until smooth.
Preheat oven to 180°C and grease a baking tray with butter.
Blend flours, butter, sugar, and salt in a food processor until the mixture looks like breadcrumbs.
Add 30-50ml water gradually while blending until a dough forms.
Wrap the dough in cling film and chill in the fridge for 20 minutes.
Roll dough out to a 40cm x 12cm rectangle on a floured surface.
Spread the filling down the centre and fold the pastry edges over to enclose it.
Slice into 12-15 pieces and bake for 18-20 minutes until golden brown.