Cut the pastry sheets in half crossways. Lay one sheet flat on a baking sheet and brush with melted butter, top with a second sheet and again brush with melted butter. Repeat with the remaining sheets.
Arrange the banana and fig slices over the pastry. Combine the sugar, lemon rind and cinnamon, then sprinkle over the fruit and drizzle over any remaining melted butter.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until the pastry is crisp and the fruit golden. Serve hot with cream or Greek-style yogurt.