1.Preheat oven to 200°C (180°C fan-forced). Grease 12-hole (⅓-cup/80ml) muffin pan.
2.Brush 3 pastry sheets with melted butter; stack together. Repeat with remaining pastry. Cut each pastry stack into 6 rectangles (you will have 12 rectangles). Gently press one stack into each pan hole.
3.Quarter each fig, cutting three-quarters of the way down the fig. Place one fig in each pastry case.
4.Combine sugar and spices in medium bowl; using fingers, rub in chopped butter. Stir in nuts and rind; gently push mixture into the centre of figs. Bake about 15 minutes.
5.Meanwhile, to make maple cream, beat cream and syrup in small bowl with electric mixer until soft peaks form.
6.Serve baklava figs dusted with a little sifted icing sugar and maple cream.