Baklava with figs and Parmigiano Reggiano - Turkey

Using a blender, finely chop the nuts and set aside. Melt the butter over low heat. Line a baking tray with parchment paper, brush with melted butter and gently lay the first sheet of filo pastry. With a kitchen brush, butter and lay a second sheet. Continue the same way until you have six layers of filo as a base. At this point, generously sprinkle the pastry with chopped nuts. Wash, peel and slice figs, which should be ripe, sweet and juicy. Place them in the tray, trying not to leave any empty spaces. Generously sprinkle everything with grated Parmigiano Reggiano and another layer of nuts. Cover the baklava with another sheet of filo to add crunchiness. Once this first layer is complete, butter and proceed with the second. Continue piling the sheets of pastry and butter until finished. Before baking, cut the baklava into many small rectangles with a very sharp knife. Bake at 320°F for 20-25 minutes, then 400°F for 10 minutes until the pastry surface is golden brown. When the baklava is almost done, melt the honey with half a cup of water over low heat to make syrup. When the baklava is fresh out of the oven and still hot, pour the honey syrup over the entire surface. Allow to cool. Serve on the same day, garnished with chopped pistachios, walnuts and of course delicious slices of Parmigiano Reggiano.