Melon Baklava / Kavun Baklavası

Knead the dough from eggs, flour, and water for about 15 minutes until soft.

Cover the dough with plastic wrap and let it rest for 15-20 minutes.

Divide the dough into portions and roll into 35 balls, each about the size of a walnut.

Dust the balls in starch, roll out into rounds, and stack in sets of 7 sheets, rolling each stack to the size of your baking dish.

Brush a rimmed baking sheet with butter and layer the dough, alternating with butter, nuts, and thinly sliced melon.

Roll out the top sheets of dough separately and place them over the final layer.

Trim the excess dough around the edges, tuck the edges inward, and slice the baklava into small rectangles or triangles with a sharp knife.