Baklava

This is my first post about Baklava, with hopefully more to follow as I work out the recipe. Baklava has been my pet work in progress for about 2 years and it's ranged from soggy to crispy, too sweet to not quite sweet enough, perfectly golden to nearly black on the bottom. However, each time it improves and the recipe is getting closer to perfected. What I've learned so far:

• Almonds aren't quite right. So far the best mix is 75% walnuts and 25% pistachios, mixed with brown sugar and cinnamon. 
• The butter needs to be clarified - this makes the phyllo MUCH crisper and golden. With the  milk solids left in, the bottom layers get soggier and the top just isn't as pretty.

• No rose water in the syrup, and I use only about half of what most recipes call for. Traditional baklava is just horrifically sweet. Syrup made with honey and water, boiled with a good half of a lemon (peel included) and a cinnamon stick. The citrus cuts the sweetness too.
• I like multiples of 3. I don't think this necessarily adds to the quality of the final product, but it makes me happier with the baklava. Bottom layer - 15 sheets of phyllo, 3 middle layers - 6 sheets each, Top layer - 15 sheets (or 18, depending on what's left.)