8 sheets fillo
½ cup of brown sugar
½ cup dried figs, chopped
1 ½ cups dried dates, pitted chopped
1 ½ cups pecans, chopped
½ cup bacon, diced and fried
1 tsp. cinnamon
1 tsp nutmeg
1 tsp rose water
150g butter, melted
½ cup of maple syrup
1 tbsp sesame seeds
Preheat oven to 175°C.
Combine all ingredients except the fillo in a large mixing bowl.
Unroll the thawed fillo dough and cover with a damp towel to keep unused layers from drying out. Brush the bottom of a baking sheet (lined with silpat) or a 9×13 baking pan with the melted butter mixture. Lay 1 sheet of fillo dough in the pan and brush the entire fillo sheet lightly with butter. Place another sheet of fillo on top and repeat with butter and fillo until you have 4 sheets of fillo.
Sprinkle about 6 tablespoons of the nut mixture evenly over the top fillo sheet. Top with a sheet of fillo, lightly butter and top with a second sheet of fillo. Repeat this layering process until you have reached the top of the pan or all of the nut mixture is used up .
Brush the top and sides of the fillo stack with butter. Using a sharp knife, score the top few layers of the baklava into parallelograms making sure not to cut all the way through to the bottom. Sprinkle over sesame seeds.
Bake for 20 minutes until light golden brown.