Walnut Baklava

In the mixer bowl, place 1/2 to 2 cups of flour, salt, oil, egg, vanilla, and water, attach the dough hook and run the mixer on medium speed until the dough forms, add the remaining flour gradually until a cohesive dough forms that does not stick to the sides of the bowl, knead for 5 minutes, and transfer the dough to a plate to rest for 15 minutes.

In a plate, place a generous amount of starch, cut the dough into several pieces, take each piece and place it in the starch to cover it completely, and let it rest for 15 minutes.

Preheat the oven to 180°C, place the rack in the middle of the oven, and prepare a round baking tray.

Take a piece of dough and place it on the table in front of you, use a wide brush to remove the starch from the surface, roll out the dough with a rolling pin until it is very thin, roll the dough onto the rolling pin and with your fingertips press on the edges to gather it in a wavy manner so that its length decreases, unroll the dough and pull out the rolling pin, sprinkle the walnuts onto the dough from the long side to form a cylindrical shape, then use a knife to cut the cylinder into pieces as desired and place them in the baking tray, and spread the ghee.

Bake the baklava for 25 to 30 minutes until golden brown.

Remove the baklava from the oven, spread the syrup over it, and let it cool completely.