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PdfPosition a rack in the center of the oven and preheat it to 3 75 OF. Line a sheet pan with parchment paper.
In a medium bowl, whisk together the honey, vinegar, ¼ teaspoon salt, and a few cracks of black pepper. Remove the tips from the figs, halve them lengthwise, and add them to the bowl. Toss to coat them in the
vinegar and set aside.
In a small bowl, stir together the pistachios and sesame seeds.
On a lightly floured surface, roll out the pastry dough into a 12-inch square. Cut the dough into four columns lengthwise and four columns crosswise, creating sixteen 3-inch squares of dough.
Place one fig piece in the center of each dough square but don't discard the fig marinade. Fold up two opposite corners of the dough to pinch in the center, then fold up the bottom corner, encasing the fig and creating the "fig in a blanket." Do this with all sixteen pieces and place them evenly spaced out on the lined sheet pan.
Add the egg to the leftover fig marinade and whisk to create an egg wash. Brush each pastry with the egg wash and liberally sprinkle both the pastry and figs with the pistachio-sesame mixture.
Bake until golden, 25 to 30 minutes. Serve warm.