Bacon Pecan Bourbon Baklava

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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.

* Per serving · 4 servings · Values may vary.