Honey baklava with figs

Ingredients:

Baklava:

• 12 dried Kalimirna figs, diced into 0.5 cm cubes
• 1/2 cup dark rum
• 1.5 cups toasted and chopped walnuts
• 1.5 cups toasted and sliced ​​blanched almonds
• 1.5 cups butter (340 g)
• 110 g dark chocolate, cut into 0.5 cm cubes
• 1/3 cup sugar
• 1 tbsp. ground cinnamon
• 2 tsp ground cardamom
• 1/2 tsp ground cloves
• 1 pack (450 g) filo dough (about 48 sheets)

Syrup:

• 1 cup of sugar
• 1 cup honey plus a little more for drizzling
• 1/2 cup water
• Juice of 1 large lemon (about 3 tablespoons)

Preparation:

1. In a large bowl, soak the diced figs in rum for at least 30 minutes and up to 2 hours.
   
   Preheat oven to 180°C.
   
   Place the walnuts and almonds on a baking sheet and toast until golden brown and fragrant, about 8-10 minutes. Let cool. Stir the nuts, chocolate, sugar, and spices into the figs and rum.
   
   Bring the butter to a simmer over low heat. Skim off any foam and discard any solid bits that rise to the surface until the butter becomes clear, about 8-10 minutes.
2. Lightly grease a 42 x 30 cm baking sheet with butter. Remove the phyllo dough from its packaging, unwrap it, and place it on a work surface next to the baking sheet. Cover with a kitchen towel.
   
   Place 1 sheet of phyllo dough on a baking sheet and lightly grease it with butter. Repeat with 11 more sheets of dough, working quickly and covering the dough as you assemble the baklava.
   
   Sprinkle 1/3 of the nut mixture (about 1.5 cups) evenly over the crust. Repeat the layers 2 more times, covering the baklava with the remaining 12 sheets of dough. Carefully cut the baklava, cutting 3/4 of the way through the dough and nut filling to create 96 squares (4 cm each).
3. Bake the baklava until lightly browned and set, about 1 hour. Increase the temperature to 230°C (450°F) and bake until golden and crisp, about 5-8 minutes.
   
   While the baklava is browning, prepare the syrup: In a saucepan, heat the sugar, honey, and water over low heat until the sugar dissolves. Add the lemon juice and carefully pour the hot syrup over the freshly baked baklava, making sure to coat all the cuts. Let cool. Slice the baklava completely along the cuts and serve, drizzled with a little honey.
   
   Store baklava in an airtight container for up to 1 week.