Fig and hazelnut baklava

Mix 100 g nuts, icing sugar, cinnamon and 60 ml water for the filling.
Cut the sheets of phyllo pastry in half and keep covered with a damp cloth until needed.
Brush six pieces with melted butter and lay one on top of the other in a greased baking tin. Cover with half the filling and top with half the sliced figs. Cover with another six pieces of pastry that have been brushed with butter. Top with the remaining filling and fig slices.
Cover with another six layers of buttered pastry. Brush top layer with butter. Cut baklava into 4 cm wide strips, then into diamond shapes. Bake in preheated 200 ºC oven for 30 minutes or until crisp.
Meanwhile, heat the sugar with 200 ml water, stirring until sugar dissolves, then boil over a high heat for two minutes. Stir in lemon juice and pour syrup over baklava as soon as it comes out the oven.
Sprinkle with remaining nuts and leave to cool, then serve.