Take 8 balls of baklava dough and roll each one out separately to about 1 mm thickness.

Stack the rolled sheets on top of each other, sprinkling cornstarch between each layer. Roll them out together with a rolling pin until you get phyllo dough.

Place the dough in a baking pan greased with clarified butter.

Even out the dough and trim any excess edges.

Add the mixed nuts, sugar, and 1 teaspoon clarified butter.

Add a little orange blossom water, then spread the nut mixture over the dough. Melt 7 tablespoons butter (about 100 grams) and 7 tablespoons clarified butter (about 100 grams) together over heat.

Spread the kataifi (kunafa) pastry over the nut filling, then pour the melted butter and clarified butter mixture on top.

Spread the kataifi (kunafa) evenly over the nut filling. Melt another 7 tablespoons clarified butter (about 100 grams) and 7 tablespoons butter (about 100 grams), and brush the entire surface with the mixture. Bake in a preheated oven at medium heat until golden brown.

While still hot, pour cold honey over the top and decorate as desired. Let it rest for a full day before cutting.

This completes today’s recipe. Don’t forget to share your results! Your sister, Siham Delkh from Algeria.