Preheat the oven to 350 degrees F.

Line a baking sheet with parchment or baking paper.

Wash the figs and grapes and pat dry. slice the figs into quarters per fig and slice the grapes in half.

Rinse the rosemary needles and pat dry.

Chop the hazelnuts and place them in a naked frying pan over a medium-high heat. Lightly toast them, remove from heat and set aside.

Beat together the cream cheese and powdered sugar.

Beat in the cream.

Add the ground cinnamon and beat until combined.

Roll the puff pastry out into a rectangle or square shape, your choice.

Spread the cinnamon scented cream out over the top of the puff pastry, making sure to leave a 1-inch frame all around on the edges.

Arrange the fruit on top of the cream.

Sprinkle the hazelnuts and rosemary evenly over the top.

Place in the oven and bake for 25 minutes.

Remove from oven and transfer to a wire rack to cool completely.

Cut and serve.