Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a small saucepan, combine the chopped figs, water, honey, cinnamon, and nutmeg. Cook over medium heat, stirring occasionally, until the mixture thickens and forms a paste. Remove from heat and let it cool.

Roll out the puff pastry on a lightly floured surface into a rectangle about 1/4 inch thick.

Spread the fig paste evenly over the pastry, leaving a small border around the edges.

Roll up the pastry tightly, jelly-roll style, and seal the edge by brushing with a little water.

Cut the roll into 1-inch slices and place them on the prepared baking sheet.

Brush the tops of the fig rolls with the beaten egg.

Bake in the preheated oven for about 20-25 minutes, or until golden brown.

Allow the fig rolls to cool slightly before dusting with powdered sugar.