Fig Rugelach

I'm not big on figs but since they were growing in my backyard, I felt compelled to use them and I'm very glad I did! I think this Rugelach is the best I've tasted.

Crust:
1 stick butter softened
1 8oz cream cheese softened
1 1/2 cup flour
pinch salt
vanilla or almond extract
Powdered sugar

Combine dry ingredients in food processor and process until smooth. Add extract. Roll out and flatten into disc, chill.

Filling:
1 cup toasted pecans
1/2 cup diced, candied ginger
2 T honey
1 t cinnamon
6-8 fresh, ripe figs
1 T cornstarch
1/4 cup granulated sugar
1/4 cup brown sugar
1 T Butter

In saucepan melt butter. Combing figs, sugars, cinnamon, and cornstarch, and add to butter. Cook until mixture thickens. Let figs cool. Toast pecans for 10 minutes in oven @ 350, let cool. Process pecans and ginger until small pieces form and add the fig goo and honey in food processor. Process until mixture is fine but holds together. Chill filling.

Roll dough out on powdered-sugar surface (use generously) into circle. Spread fig mixture evenly over dough. Cut into "pie" pieces and roll each piece so that it resembles a crescent roll. Bake @ 325 for 10-15 minutes. Sprinkle with powdered sugar and serve warm.