In a molcajete or coffee grinder add hibiscus, cinnamon stick and vanilla sugar (in batches if needed) grind until finely grounded. This can be made up to days ahead.

Line a baking sheet with parchment paper. Lay puff pastry sheet, one at a time on cutting board. Spread half of hibiscus-sugar evenly on puff pastry sheet. Using a rolling pin, press sugar into pastry.

Fold the left and the right sides of the puff pastry sheet inward so they meet in the middle. Once the two sides have been rolled to the center, lightly press them together, then place on baking sheet. Repeat the process with second puff pastry sheet, place on baking sheet. Cover with plastic and place in fridge to chill for 30 minutes.

Preheat oven to 400 degrees.

Place fig orange spread in a bowl, add water, stir to thin slightly.

After 30 minutes, return puff pastry sheets to cutting board. Take a sharp knife and slice 1/2 inch slices and place them a few inches apart on a parchment lined baking sheet. Lightly press down on each to help seal edges, brush with jelly and sprinkle with remaining hibiscus- sugar.

Bake 10-12 minutes or until light golden. Remove from baking sheet, place on cooling rack and cool completely.