Preheat the oven to180℃ (160℃ fan)/350°F/gas mark 4.
Remove the pastry from the fridge. Roll out between two sheets of baking parchment and trim to a 26 x 40cm (10 x 8in)rectangle.
Cut in half lengthways and spoon half of the fig mixture down the length of each strip of pastry. Carefully wrap the pastry around the fig filling pressing gently together to seal. Use the greaseproof paper to help you roll the pastry.
Transfer to a baking tray. and flatten each roll slightly with a fork.
Lightly beat the egg white and brush over the pastry rolls. Sprinkle with a little caster sugar.
Place in the pre-heated oven. Bake for 25 minutes, turning the tray after about 15 minutes.
Remove the tray from the oven. Allow the fig rolls to cool for about 10 minutes before carefully transferring to a chopping board. With a sharp knife, remove a thin slither from each end of the large fig rolls to tidy. Slice into fig rolls measuring about 3cm (1½ in) long. Carefully place onto a cooling rack to cool completely.