This is traditionally a Greek dessert. But ask any Armenian, and they will tell you it was their own. No matter who thought it up first, it is delicious!
I have a little spray bottle that I like to use for the butter when I make baklava. Spraying the butter on will take so much less time, and use so much less butter then if you were to brush it on.
Also, make sure you cut your baklava before you bake it. I have found that the easiest way to do this is to have a dry, unbuttered top layer. Pull out your best knife, and carefully cut it into pieces. I like to cut it into 6 pieces by 4 pieces, then cut each of those in half diagonally. After it has been cut, spray on your last layer of butter.
This is really a treat that is better the next day, after the layers have had time to absorb the sauce that you pour on top. The cooler the sauce and the baklava are before you pour it on top, the better. If they are both hot the baklava can get soggy. I usually pour cooled sauce on warm baklava, and it turns out fine. Just make sure neither are still hot!