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1.
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Preheat the oven to 350F.
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Butter a 9- by 13-inch baking pan.
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2.
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In a large bowl, thoroughly combine the figs and 2 tablespoons bourbon.
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Let stand until the bourbons soaks into the figs.
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Meanwhile, cook the bacon as directed until very well browned.
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Drain on paper towels, then crumble very finely.
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Very finely chop the pecans.
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Stir the bacon, pecans, and 1/2 cup sugar into the fig mixture.
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3.
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Lay a sheet of phyllo into the bottom and up the sides of the pan.
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Lightly brush with melted butter.
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Repeat with 4 more phyllo sheets and butter.
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Spread one-third of the filling evenly over the phyllo.
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On a clean work surface, lightly brush 1 phyllo sheet with butter.
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Top with another phyllo sheet and lightly butter.
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Repeat with 3 more phyllo sheets and butter, then press the stack on top of the filling.
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Spread half of the remaining filling evenly on top.
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Repeat this layering of 5 phyllo sheets and bacon filling one more time.
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Top with 5 buttered and stacked phyllo sheets, buttering the top well.
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4.
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With a small, sharp serrated knife, cut the baklava into 48 diamonds.
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Bake the baklava until dark golden brown, about 1 hour.
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5.
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While the baklava bakes, bring the maple syrup, water, remaining 1/2 cup sugar, and remaining 3 tablespoons bourbon to a boil in a medium saucepan.
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Reduce the heat to medium and simmer for 5 minutes.
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As soon as the baklava comes out of the oven, pour the syrup evenly on top.
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Let stand for at least 3 hours and up to overnight.
