Corn oil?
You cannot compare the blandness of corn oil with distinctive buttery
flavor of ghee. or clarified butter.
In a pastry kitchen where I was assigned to improve the danish pastry
and croissant formulations clarlifed butter is commenly used by pastry
chefs for many applications and that includes phyllo based
products.,and even viennese strudel I did not ask them about it
..Its their method and .melted butter is seldom used.
They have a pot of freshly clarified butter for their daily use..The
deluxe restaurant wherei that kitchen it was connected was well known
..Their austrian type apple strudel was one of its best selling
specialty.

IF you want whole butter, go on soften it on with butter knife and try
spreading on top of phyllo pastry( if desired) put some jam on
top,.<g> enjoy!