Pour the flour and cornstarch into a baking pan. Make a well in the center and add the eggs, oil, and milk. Knead until the dough no longer sticks to your hands. If needed, add a little more milk.

Cover the dough with plastic wrap and a towel, and let it rest for 1 to 2 hours.

After 2 hours, the dough will have softened. Divide it into 50 small balls. Cover them with plastic wrap and a towel.

In a bowl, mix 1 cup flour and 1 cup cornstarch to use for rolling out the dough. Roll out each ball into a thin sheet.

Lay a cotton tablecloth on your work surface and place the rolled-out sheets on it. Cover them with another cotton tablecloth to keep them from drying out.

Finely chop the walnuts and almonds in a food processor. Place them in a bowl. Add the brown sugar, cinnamon, and ground cloves, and mix well.

Layer 3 sheets of phyllo in the pan, then sprinkle some of the nut mixture on top. Continue layering 2-3 sheets at a time, adding more filling between layers. Finish with 3 sheets on top.

Use a sharp knife to cut the baklava into your desired shapes.

In a small saucepan, melt the butter with the oil. Do not let it get too hot.

Slowly pour the melted butter over the baklava, making sure it soaks in everywhere. Let it sit in a warm place for 30 minutes to 1 hour to absorb the butter well.

Prepare the syrup. In a saucepan, add the sugar, cinnamon sticks, cloves, vanilla, and lemon peel.

Add the boiling water and bring to a boil. Once it boils, let it cook for 5 minutes. At the end, add the lemon juice and remove from heat to cool completely.

Cover the baklava with aluminum foil and bake in a preheated oven at 390°F (200°C) for 1 hour.

After 1 hour, lower the temperature to 265°F (130°C) and bake for another 3.5 hours with the fan on, until it reaches your desired color.

Pour the cold syrup over the baklava. It's best to wait 2 days before eating so the syrup is fully absorbed.

The first piece 😍😍