Pre-heat oven to 175°C degrees (heat and timing are basing it on convection oven).
Mix together the chopped figs, almonds. and cinnamon.
You can use a 20×30 cm pan, brush some butter on the bottom and sides of pan to prevent sticking.
Lay down a sheet of phyllo dough and brush with butter and water mixture (use the 60 ml water only if like soft baklava), repeat until you have layered 8 sheets.
Sprinkle some of the fig and almond mixture over layers of dough.
Repeat both steps until you run out of ingredients. Cover with 2 layers of dough.
Cut into desired shapes (yes you are cutting before you bake).
Bake for about 40 to 50 minutes, until top is nicely browned.
When baklava is done, remove pan from the oven, place on a cooling rack, and cool for 2 hours.
Make the sauce by boiling 1/2 cup water and adding 1/2 cup sugar, stir until sugar is dissolved, add honey, and vanilla or orange peel.
Pour the hot syrup evenly over the top of the baklava (remove the orange peel before), allowing it to run into the cuts and around the edges of the pan. Allow the pan to sit, uncovered until completely cool.
Cover and store at room temperature for at least 8 hours and up to overnight before serving.