Preheat the oven to 350 degrees F.
Blend the figs with a little water in a food processor to form a loose consistency. Add the apricot jam, almonds, & cinnamon to the processor. Mix until well combined then separate into 28 balls.
Unroll the phylllo dough then keep it under a damp towel as not to dry out.
Brush one sheet with melted butter then fold in half. Cut the sheet length ways into 2 equal parts.
Roll one ball into a small cylinder then lay it on the cut sheet. Fold the sides length ways over the filling. Then roll the fig mixture up in the sheet as you would a cigar.
Dab the last half inch of dough with egg yolk to seal it. Repeat for each of the 28 balls. Note: Each stuffed pastry should measure 2 inches by 1 1/4 inches.
Bake the pastries for 30 minutes or until puffed and golden - turning once.
Meanwhile, combine the sugar and water in a saucepan. Bring to the boil then lower the heat & simmer for 5 minutes. Remove from the heat then stir the honey & orange blossom water.
Dip the pastries one at a time into the syrup then remove and allow to dry. Combine the cinnamon & icing sugar then sprinkle over the pastries.