Roll out your puff pastry sheet and spread evenly the apple sauce. Leave one inch along the bottom longer length.
Finely dice your apple and figs into thin slices (I tend to half, core and then slice with the skin still on). Lay this evenly over the apple sauce.
Sprinkle the cinnamon over the top of the sliced fruit.
Using either your finger, or a pastry brush, spread a little of the milk over the bottom inch you left clear.
Take the opposite long end and gently roll over on itself until you get to the milk end and then use your finger tips to press this closed into a log.
Slice evenly into 10 pieces and carefully place on a lined baking tray.
Apply a little more milk to the top of each roll.
Bake at 180C for 18 minutes. Allow to cool for 10 minutes and enjoy. These can be kept in an airtight container for 3 days.