Paklava II

Combine flour, baking powder, and salt in a large mixing bowl, whisking together to distribute the leavening agent evenly throughout the dry ingredients.

Create a well in the center of the flour mixture and add the egg, milk, and water, then stir until a shaggy dough forms, being careful not to overmix.

Knead the dough on a lightly floured surface for 2-3 minutes until smooth and slightly elastic, then let rest for 10 minutes.

Divide the dough into 4 equal portions and roll each portion as thin as possible on a floured surface, working gently to stretch without tearing.

Brush the bottom and sides of a baking dish with melted shortening, then lay the first dough sheet in the dish and brush generously with melted shortening.

Layer the remaining three dough sheets one at a time, brushing each layer generously with melted shortening between additions.

Mix chopped walnuts, sugar, and cornstarch together in a small bowl, then sprinkle this mixture evenly over the top layer of dough.

Cut the paklava into portions with a sharp knife, making diagonal cuts to create diamond or square shapes that extend through all layers.

Bake in a preheated 350°F (175°C) oven for 40-45 minutes until the top is golden brown and crispy.

Remove from the oven and let cool for 10-15 minutes before serving, allowing the layers to set and become crispy.