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1
Soak the diced figs in the rum in a large bowl for at least 30 minutes and up to 2 hours.
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2
Preheat the oven to 350 degrees F.
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3
Spread the walnuts and almonds out on a baking sheet and toast until darkened and fragrant, about 8 to 10 minutes.
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4
Cool.
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5
Toss the nuts, chocolate, sugar, and spices with the figs and the rum.
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6
Bring the butter to a simmer over low heat.
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7
Skim and discard the foamy solids that rise to the top until the butter is clear, about 8 to 10 minutes.
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8
Lightly butter a 16 1/2 by 11 1/2-inch sheet pan.
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9
Remove the phyllo from the package, unroll and lay it on the counter next to the pan and cover with a kitchen towel.
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10
Lay 1 sheet of the phyllo on the pan and brush lightly with butter.
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11
Repeat with 11 more sheets of phyllo working quickly and keeping the phyllo covered, as you assemble the baklava.
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12
Scatter 1/3 of the nut mixture (about 1 1/2 cups) evenly over the layers of phyllo.
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13
Repeat 2 more times and top with the remaining 12 sheets of dough.
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14
Carefully, cut 3/4 of the way through the phyllo and nut filling to make about 96 (1 1/2-inch) squares.
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15
Bake the baklava until light brown and cooked through, about 1 hour.
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16
Raise the temperature to 450 degrees F and bake until golden crisp, about 5 to 8 more minutes.
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17
While the baklava crisps make the syrup: Heat the sugar, honey, and water in a saucepan over high heat until the sugar dissolves.
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18
Add the lemon juice and carefully pour the hot syrup over the just baked baklava, making sure to get into all the cuts.
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19
Let cool.
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20
Complete the pre-made cuts in the baklava and serve with some honey drizzled on top.
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21
Store the baklava in a sealed container for up to 1 week.
