Mix the flour, egg, cornstarch, and vanilla. Add the clarified butter and puff pastry butter mixture, then gradually add the water and orange blossom water mixture until you get a soft, cohesive dough.

Let the dough rest for about an hour or longer. Meanwhile, prepare the filling by combining ground, toasted nuts, cinnamon, and clarified butter. Moisten with orange blossom water, but do not knead; keep the mixture crumbly.

After the dough has rested, divide it into 5 portions. Use 3 layers for the top and 2 for the bottom.

Start rolling out one portion of dough. Sprinkle cornstarch on your work surface and roll the dough until it is thin and transparent. Sprinkle more cornstarch on top, then fold the dough from the bottom and top. Roll it out again until very thin and transparent. Place it in a greased baking pan and brush with the butter mixture.

Roll out the second portion the same way, but do not brush it with butter. Add the nut filling directly on top and spread it evenly.

Roll out the third portion as before, brush with the butter mixture, and repeat with the fourth portion.

For the fifth and final layer, roll it out thin and transparent without folding. Place it on top of the baklava, cut into your desired shapes, and brush only with clarified butter. Let it rest for 30 minutes, then bake. Start baking on the lower rack, then move to the upper rack once the edges are golden. Finish by turning on the top heat. Pour cold honey over the hot baklava and let it soak overnight.