Place one-sixth of the phyllo leaves on lightly greased 9 x 13 in. (23 x 33 cm) baking dish.
Combine melted butter and the slightly beaten egg white in cup; beat with fork to blend.
Brush phyllo leaves lightly with some of the butter mixture.
Repeat entire procedure 2 more times, using a total of half of the phyllo leaves.
Beat the 5 egg yolks with sugar replacement until light, thick and lemon-colored.
Add rum flavoring, cinnamon, nutmeg, walnuts and bread crumbs; fold to mix.
Beat the 5 egg whites until stiff and then fold into walnut mixture.
Spread evenly over phyllo leaves in baking dish.
On towel, brush one-third of remaining phyllo leaves with melted butter mixture.
Lay on top of walnut mixture.
Repeat 2 more times with remaining phyllo leaves.
Bake at 350°F (175°C) for 40 to 45 minutes, or until golden brown.
While warm, score into 4 slices on short side and 6 slices on long side to form 24 squares.
Score each square into a triangle.