Cook figs in enough water. Puree in blender of food processor. Roll loaf out on a large, floured board. Mix the dough with half of the butter. Leave one-inch border and use the fig puree to cover the dough. Mix walnuts, bread crumbs, brown sugar, cinnamon, clove and lemon juice. Pour over fig puree. Sprinkle with remaining melted butter. Spread the whipped cream over filling. Roll up the pastry and seal the edges. Cut into slices. Place them on a generously butter baking sheet. Allow to rise, 20 to 25 minutes. Bake in a preheated 350°F oven for 30 to 40 minutes, or until golden brown.
Yield: 14 servings