For the stuffing:
In a bowl, place the dried figs and plums, cut in bits.
If the dried fruit is too hard, soak them for a few minutes in warm water before cutting them. But make sure that they are completely dry before adding them to the stuffing. Add the walnuts and roasted almonds (chopped), honey, orange and lemon zest, cinnamon, clove, nutmeg, and stir well.

For the pastry purses:
Lay 3 KANAKI EXTRA FINE FILO Pastry Sheets on a horizontal surface, one on top of the other. Cut them horizontally and then vertically in 2 equal parts, forming 6 squares.
Smear each of the squares with the melted butter. Place a second square on top, smear again with butter and, finally, a third square on top and butter them.
Add a little stuffing on the center of the squares.
Take all 4 sheet edges and join them on top like a purse, pressing and twisting slightly exactly over the stuffing.
Prepare the other pastry purses in the same way, using the remaining pastry sheets and stuffing.
Place the purses in a non-stick baking pan and smear them on top with the remaining melted butter.
Bake in a preheated oven at 180°C for 20 min, in air, until golden brown

For the syrup
In a saucepan, add the sweet white wine, orange peel, cinnamon stick and star anise. Stir and boil for approx. 20 min, until half the wine evaporates.
Add the honey, stirring well and let the mixture simmer for another 5 min. Remove from the fire and leave it to cool down.

Serving
Before serving, place the purses on a plate and pour the wine syrup on top.