Food is something I do know a lot about....I could give you a baklava recipe, but I think you probably got a few that are decent, but they won't be enough, so WILL give you the ways to make it best no matter which recipe you go with, and the reasoning behind them.
use clarified butter. (heat regular butter until it separates and use only the golden oil part, not the milk fats/etc. which burn and is mostly salt.) it browns evenly. also semi chill it prior to spreading it. most recipes tell you brush melted butter...nope.... nice flaky baklava is done with semi solid butter and then the butter melts, steams and causes the separation of the layers and flakiness.
when you pour the syrup, you either pour cool syrup over hot baklava, or hot syrup over cool baklava..... never cool syrup over cold baklava or hot syrup over hot baklava. I am more for cool syrup over hot baklava, that soaks in well, and goes to the bottom better, how I like it, but you'll have to decide on what you want personally.
I also like both pistachio and walnut baklava, and pistachio walnut baklava...I'm ok with, but it isn't my preference just walnut baklava, but that is a preference not a technique. enjoy.... it's really hard not to make it good.