Chocolate-Dipped Mini Baklava Rolls

For The Filling:

1. Grind nuts in a food processor until you get a coarse crumb. Combine with ground cinnamon and cloves and set aside.

For The Baklava's:

1. Preheat oven to 175°C / 347°F.
2. Unfreeze phyllo in the fridge overnight. Without removing from its package let phyllo rest at room temperature for 30 minutes before using.
3. Open the phyllo package and remove the phyllo. Lay the phyllo sheets flat open. Take one sheet of phyllo and cover the rest with a tea towel (so it won't air-dry).
4. Cut the phyllo sheet to 4 strips widthwise.
5. Gently brush each phyllo with a bit of olive oil (not too much since it will cover the flavor of the Baklava's).
6. Sprinkle some of the nut filling all over the phyllo's. Gently fold the sides of each strip inwards to secure the filling. Fold to about 1 cm on each side (not all the way through) . Fold the bottom end of each strip and roll upwards.
7. Grease a 29x21 cm / 12x9 inch baking dish with a bit of olive oil and add the Baklavas.
8. Prick each Baklava carefully with a toothpick. Bake for approximately 25 minutes or until they get a golden brown color and crispy on top.

For The Syrup:

1. Add all of the ingredients for the syrup in a small saucepan and bring to a boil over high heat. Once it starts to boil, reduce heat to medium and cook for 5 minutes.
2. Pour the syrup over the Baklava's right as they come out of the oven (in order to absorb it all).
3. Let the Baklava's rest until they reach room temperature.

For The Topping:

1. Add chocolate in a coffee mug. Microwave for 30 seconds on medium-low temperature. Stir chocolate and scrape the edges of the cup well. Repeat process until chocolate melts completely. Stir in the vegetable oil. Let the chocolate rest for a minute or two.
2. Dip each Baklava half way through in the melted chocolate. Transfer the chocolate dipped Baklava to a piece of parchment paper and sprinkle with some finely chopped nuts.
3. Once you finished with all the Baklavas, refrigerate until chocolate is firm enough.