Preparation

• Position a rack in the center of the oven and heat to 400°F. Line a large rimmed baking sheet with parchment.
• Combine the balsamic vinegar and sugar in a small saucepan. Bring to a simmer over medium-high heat, stirring occasionally until the mixture is syrupy, about 5 minutes. Cool.
• In a medium bowl, beat the ricotta and goat cheese using a hand-held mixer on medium speed until smooth, about 3 minutes.
• Lay out a damp kitchen towel and cover with a sheet of plastic wrap. Unroll the phyllo on top of the plastic, and immediately cover with a second sheet of plastic wrap and another damp kitchen towel.
• Lay 2 sheets of phyllo on the prepared baking sheet. Lightly brush the top sheet with melted butter. Cover with another 2 sheets of phyllo and brush with more butter. Repeat with the remaining phyllo sheets, adding 2 sheets at a time and lightly brushing the top sheet with melted butter each time except for the last. Brush only a 1- to 2-inch border around the edge of the top sheet with butter. Then, leaving a 1/2-inch border, spread the cheese mixture on the phyllo. Scatter the figs and pumpkin seeds over the cheese.
• 烘烤，直到菲洛（Phyllo）变成金黄色，大约15分钟。让冷却几分钟，然后将蛋trime滑到切菜板上。加热香脂糖浆，将其淋上顶部。切成小正方形，供应温暖，或者让冷却并在室温下食用。