The large variation in cook time depends upon how hot your oven bakes. For me, my baklava was done in 30 mins since my oven bakes hot; for others it could be done in 45 mins.
You can use any nut you want for this recipe. I used 50/50 pecans and walnuts.
Phyllo dough cracks when dry, so place a slightly damp kitchen towel over the dough when not using it. Be careful that the towel is slightly damp, as damp phyllo dough sticks together, making it harder to work with.
This is a slightly altered recipe. You may find the original recipe here.