| 1 | Soak the figs in cognac for ?hour. |
| 2 | Drain and chop. |
| 3 | Chop the nuts, and mix well with the figs and 3 tablespoons honey. |
| 4 | in a small pan, heat the butter until just melted. |
| 5 | Don"t boil. |
| 6 | cut a 3" strip off the rolled phyllo dough. |
| 7 | Cover the remainder with a towel and roll out the cut strip. |
| 8 | remove 2 pieces of the cut dough at a time and place on the cutting board. |
| 9 | Brush both pieces with melted butter, then place one piece on top of the other. |
| 10 | Place about a teaspoon of the fig-nut mixture in the lower right hand corner of the phyllo. |
| 11 | fold the phyllo into a small triangle, much like a flag is folded, from corner to corner. |
| 12 | place the triangles on a baking sheet, brush the top with melted butter. |
| 13 | Repeat the process until all the phyllo has been used. |
| 14 | bake in a 420°F (220 c) oven until the triangles are just golden, about 5 minutes. |
| 15 | meanwhile, heat the syrup ingredients until the syrup is thickened and just boils, and remove the pan from the heat. |
| 16 | remove the baking sheet from oven, cool slightly and then remove the triangles from baking sheet. |
| 17 | Soak each triangle completely in the hot syrup. |
| 18 | serve warm or at room temperature (can be made one day ahead). |
