Sift together the dry ingredients.
Cube the crisco and mix it into the dry ingredients until crumbly.
Add in the egg, milk, and vanilla.
Form dough into a ball and let it rest for 30 minutes.
De-stem and slice the dates and figs.
Boil them in the simple syrup and let them sit for 30 minutes.
Combine the date-fig mixture with the almonds in a food processor.
Roll out dough onto floured parchment paper into a large square.
Spread mixture onto the entire square of dough.
Roll up the dough long ways and seal the seam by dabbing water on the dough.
Lay dough seam side down onto the parchment paper and cut into pinwheels, roughly 1/4" thick.
Lay the pinwheels onto the parchment paper with the "messy" side down.
Preheat the oven to 375F.
Bake the pinwheels for 8-10 minutes on the bottom rack and 5-7 minutes on the top rack.
Let cool completely before enjoying.