Thank you for the pictures! My great-grandma used to make fig turnovers similar to these. As I have 3 gallon-sized bags of figs in my freezer, I'll be trying this recipe this weekend. Should I treat the figs as you did the berries in your version? Also, can I use some WW Pastry flour in the recipe? Thanks again for your wonderful tips and products. Allison, my sense is the figs will need a lot more cooking han the raspberries, and I doubt they'll need thickening. Just chop, mix with some water, and cook slowly till pasty. And sure, throw in some ww pastry flour - try maybe 1/3 of the total flour? It'll make the dough a bit more difficult to work with, and the pastries not quite as puffy, but should work - have fun! PJH

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