There are several ways to make sure your baklava comes out with the perfect crispy texture and not soggy.  The first tip is to make sure you pour cool syrup over hot baklava. Allow it to cool before you cut it. You also want to make sure you don’t use too much butter. If your dough turns out soggy, use less butter next time. I’ve also heard ghee is a great replacement for butter to give the perfect texture. I have not tried ghee, but you could experiment with it and see what you think. If your baklava is already soggy it can be a hassle to try to fix it. You may be able to rescue it by removing as much of the syrup as you can (gently) and then placing it back in the oven for another 20 minutes at a very low temperature. Keep an eye on it. You don’t want it to get too tough being overbaked.