Knead the dough in a bread maker for 20 min. on medium and leave it wrapped in plastic wrap for 30 min. Then divide it into 3 equal parts. Divide each of those in turn into 4 equal parts. And divide each of the 4 into another 4 equal parts. What you get is 16 parts from 1 of each of the 3 large parts.
Repeat for the other 2 parts and you end up with 48 small parts, about the size of a large walnut. Cover them with a towel to prevent drying and prepare to roll them out.
Mix the corn starch and flour in a bowl. Take 1 ball, dip it in the mixture and roll it out to a circle about the size of a dessert plate onto a counter sprinkled with a little of the starch. Leave the sheet aside.
Roll out another 5 balls the same way and arrange them in a pile, while putting a little starch between the sheets. Roll out this pile of 6 sheets into a sheet about 11 3/4″ (30 cm) - the size of the tray.
Grease the tray lightly with butter. Place the sheet in it, sprinkle with coarsely blended walnuts.
Roll out all the dough balls this way - 6 per sheet, while sprinkling walnuts after each. Once all the sheets are rolled out and placed, cut the baklava to the desired shape.
Pour the melted butter all over the baklava and put it in a preheated 347°F (175 °C) oven to bake for 50 min.
Boil a sugar syrup for 15 min. and while hot, pour it over the cooled baklava. After sitting for at least 2 days, the baklava will finally be ready for consumption.