Prepare the dough ingredients. In a bowl, mix the eggs with orange blossom water and clarified butter, oil, salt, and vanilla extract. Mix well until fully combined.

Gradually add the flour and baking powder, mixing by hand until you get a soft dough.

Divide the dough into four equal pieces, place them in a plastic bag, and let them rest for a bit.

Now prepare the filling: Mix the ground peanuts with sugar and vanilla, rubbing well by hand until the sugar dissolves. Add the clarified butter and continue mixing by hand. Sprinkle with orange blossom water and mix until you get a crumbly, sweet filling. It should be crumbly, not sticky.

Roll out each piece of dough with a little cornstarch until thin, then sprinkle more cornstarch on top.

Fold the dough in half, sprinkle with a little more cornstarch, then fold in half again and sprinkle with more cornstarch.

Fold the sides in and sprinkle with cornstarch, then fold lengthwise into a rectangle. Repeat with the remaining pieces.

Place the four pieces on a plate, cover with a plastic bag, and freeze for 30 minutes. Then remove them from the freezer.

Roll out each piece with a little cornstarch (don’t use too much). Roll the first piece thin and place it in a 12x8 inch (30x20 cm) baking pan.

Roll out the second piece and place it over the first, then add the filling and spread it evenly.

Roll out the third piece and place it over the filling, then add the last piece and adjust everything. Trim any excess dough from the edges.

Cut into medium-sized squares, brush with clarified butter, and bake at 350°F (180°C). When the butter starts bubbling, lower the oven to 210°F (100°C) and bake slowly until golden and flaky.

The next day, mix glucose syrup with a little honey, warm it slightly, and brush over the baklava for shine. Decorate with dried rose petals.