The most important point for the baklava you cook at home is that the baklava is crispy.
If you want to bake a good baklava, you should use hard wheat flour, this is important. Cooking baklava with butter increases the flavor, but solid margarine can also be used if there is no butter. Do not use other oils because these oils create a spotted image on the dessert.
Slice the baklava first, then lubricate it, do not lubricate it without slicing. The fact that baklava is crispy is directly related to its oiling. Make sure that the amount of oil you use is enough to cover every aspect of the baklava. So the phyllo doughs are fried in oil and the baklava gets crispy when sherbet was poured.
When rolling out the baklava phyllo, help to use starch for thinning the phyllo. The starch prevents dough layers from sticking together.
The taste of the sherbet and the heat affect the taste of the baklava. For baklava to be tastier and crispy, the baklava and the sherbet should also be mildly hot. If the baklava is hot, the sherbet is cold, the baklava becomes hard.