In a large bowl, beat butter and sour cream until light. Gradually add brown. sugar, beating until mixture is very light & thick. Add eggs one at a time; beat in vanilla. Sift together, flour, baking powder., soda, cinnamon and salt. Add to creamed mixture, beating on low speed or by hand. Mix well and turn out on sheet of floured plastic; wrap, then refrigerate for at least 2 hrs. Cut heavy stems off figs. Combine figs and water in heavy saucepan and simmer, covered, for 30 min., or until fruit is soft. Add sugar, lemon rind, and salt and simmer, covered, for 15 min. longer. Press mixture thru food mill and cool. Preheat oven to 180ºC . Cover large. baking sheet with parchment or spray with food release. Divide the chilled dough into thirds and refrigerate 2 parts. Roll remaining piece on well floured surface to form rectangle about. 5 x 28 cm. Spread 1 third of fig filling slightly to one side of center, along the length of the dough, leaving 1 cm margin around edges. Mound filling slightly in center along whole length. Moisten edges with water. VERY GENTLY, lift uncovered pastry with spatula and fold over filling. Press 2 halves together to seal. Trim edges and shape roll into a neat, half-cylinder form about. 28 cm long and 2- 2.5 inch wide. Place on prepared baking sheet. Repeat until all filling & dough is used, then bake for 25 min, or until they are slightly browned. Cool rolls somewhat on rack, then trim off the ends and, with a sharp serrated knife, cut each one into slices about 4 cm wide. Replace slices on rack. When bars are completely cool, store airtight.