1 pound frozen phyllo leaves
1 cup light corn oil
Filling:
1 pound chopped walnuts
24-ounce package semi-sweet chocolate bits
2 teaspoons ground cinnamon
1 / 2 teaspoon nutmeg
1 cup granulated sugar
Syrup:
1 cup water
2 cups granulated sugar
1/2 cup light corn syrup
1 / 2 cup honey
Preheat oven to 325 degrees. Thaw frozen phyllo leaves. Lightly oil the bottom and sides of a cookie sheet. Mix all of the filling ingredients.
Place about 1/3 of the phyllo leaves on the cookie sheet. Cover with half of the filling mixture. Cover with another 1/3 phyllo leaves and the rest
of the filling. Cover with the remaining phyllo leaves. If anything hangs over the top, tuck it into the sides of the pan.
With a serrated knife, cut through all the layers to make squares about 1-1/2 by 1-1 /2 inches. Pour the corn oil over the entire pastry and allow it to soak for about 10 minutes.
Lightly spray the top with water to keep the leaves from curling in the oven. Bake for about an hour or until golden. While it is baking, make the syrup.
Boil first three ingredients of syrup for about 10 minutes. Remove from heat and stir in honey. When baklava is finished baking, pour syrup over the pastry.
Cover with aluminum foil. Allow the syrup to permeate the pastry for at least a day.