Put the flour, sugar, baking powder, and salt in the bowl of a food processor.

Pulse a few times to combine. Add the butter and pulse until the mixture resembles coarse crumbs.

In a small bowl, combine the eggs and vanilla. Add the egg mixture to the dry ingredients and blend. Add a little water, a few drops at a time, until the dough starts to come together. Gather the dough together, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.

Process the figs, raisins, and walnuts in a food processor until finely chopped.

Transfer the mixture to a large bowl. Stir in the remaining ingredients.

The filling can be refrigerated for up to 24 hours if not used immediately.

Preheat the oven to 375 degrees F. Grease 2 baking sheets.

Divide the dough into 6 equal pieces.

On a lightly floured surface, roll each piece into a log about 10 inches long.

With a rolling pin, roll each log into a 12 x 3-inch rectangle. Trim the edges.

Spoon a 3/4-inch strip of the filling lengthwise in the center of the dough.

Brush the long edges of the dough with a little of the egg wash.

Lift up the long edges of the dough to enclose the filling and pinch to seal.

Turn the filled sausage of dough over so that the seam is on the bottom.

Cut the strip into 4 (3-inch) pieces. With a sharp knife, cut 3/4-inch slits at 1/2-inch intervals in each piece. Shape each piece into a crescent. The slits should open slightly to reveal the filling. Place the cookies 1-inch apart on the prepared baking sheets.

Brush the cookies with egg wash and drizzle with candy sprinkles.

Bake for 20 minutes, or until golden brown. Cool on wire racks.

Brush the pastries with the egg wash before baking but do not add the sprinkles. In a bowl, whisk together the sugar and vanilla. Add just enough milk to get a smooth icing consistency. Brush the top of each cookie with some of the icing or dip the tops into the icing. Drizzle with colored sprinkles.

Allow the icing to set before serving or storing.