In a bowl, add the flour, then pour in the mixture of oil and melted butter. Rub together well with your hands. Add the salt and vanilla, then the egg. Mix water with a little orange blossom water and add as needed to bring the dough together (I used about 1 cup). Let the dough rest, preferably overnight.

In another bowl, combine the peanuts with cinnamon and sugar (I used only half a cup, but the original recipe calls for a full cup). Mix well, then gradually add orange blossom water until the mixture has a texture similar to couscous.

Divide the dough into 10 balls—5 for the bottom layer and 5 for the top. Take one ball and roll it out slightly, dusting with cornstarch to prevent sticking. Stack another ball on top, dust with more cornstarch, and repeat until all are stacked. Roll out all the stacked balls together into a thin sheet. Place the sheet in a buttered baking pan, then add the peanut filling and drizzle a little butter on top. Roll out the remaining dough balls the same way for the top layer, place over the filling, cut into pieces, decorate with peanuts, and pour 1 cup melted butter over the top. Bake in a well-preheated oven on the upper rack. (It took me about 1 hour to bake the bottom and 5 minutes on top to brown, but adjust according to your oven.) Remove from the oven and pour honey over the baklava while it's still hot.