• Cut the figs into fine slices. Cut the camembert into slices as well.
• Turn on the oven to 190°C (350°F) fan function.

To compose the rolls

• Take a triangle of yufka dough, brush it with seed oil. Lay a second sheet of yufka dough symmetrically on top and press lightly.
• Place a slice of fig in the bottom of the triangle of dough (the shorter one).
• Add 1-2 teaspoons of agave syrup on top of the fig.
• Add a few thyme leaves.
• Place vegetable camembert on top.
• Take the corners of the dough and fold them toward the filling. Then roll up the roulade, squeezing just tight enough so as not to leave too much air in the roulade and not to break the dough.
• Also brush the end of the triangle with seed oil to seal it tightly.
• Then brush the outside and sprinkle with sesame seeds.
• Bake in a 190°C (375°F) ventilated oven for 30 minutes or until your rolls are nicely browned.