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When you're assembling the baklava, the layering process is crucial. You'll need melted butter (or a butter-oil mixture) and a pastry brush. Each sheet of phyllo gets brushed with butter before the next sheet is laid on top. This butter is what creates those distinct, crispy layers when baked. Don't be shy with the butter, but also don't drench it. A nice, even coating is what you're aiming for. For a typical 9x13 inch pan, you'll probably use about 40-50 sheets of phyllo. You'll typically divide them into two halves: the bottom layers and the top layers. Brush the bottom of your pan with butter, lay down about half the sheets, buttering each one as you go. Then, you'll add your nut mixture, and then repeat the process with the remaining phyllo sheets, buttering each one right up to the very top layer. The top layer needs extra attention – make sure it's well-buttered for that golden-brown, crispy finish.