Recipe from California Fig Advisory
1 pound dried California figs, finely chopped
¼ cup fruit preserves or jam
½ cup blanched almonds, finely chopped
1 pound phyllo pastry dough
½ pound unsalted butter, melted
1½ cups sugar
1 cup water
juice of 1 lemon
Preheat oven to 375°F. Make the filling by combining the figs, fruit preserves and almonds in a large bowl. Set aside.
Unwrap the phyllo pastry dough and cover top exposed pastry with damp towel. Place one sheet of phyllo on a large sheet pan, and brush with melted butter. Continue buttering and layering the phyllo until half of the sheets are used.
Then, spread the fig filling over the top phyllo sheet; butter and layer the rest of the phyllo. Bake for 30 minutes, then increase the heat to 450°F for 15 minutes. Dust with powdered sugar and cover with cooled syrup.
Meanwhile, in a heavy saucepan, bring the sugar, water and lemon juice to a boil. Lower the heat and simmer for 15 minutes. Cool syrup thoroughly.