Baklava Kitchen Helper?

My brother and I are making baklava for the upcoming holiday of Passover. I did and know perfect, but the only problem I have is with step cutting and service. To illustrate the problem, let me describe how our recipe for this family to do. In the bottom of the baking pan 8 layers of phyllo with butter and individually put ontop of each other. After that, half the filling is made (consisting of nuts, cinnamon, sugar and clove smell.) Then, 8 layers of dough, then final layer of filling. The last layer of fill is topped by more than 8 layers of dough, then cut the baklava diamond is over before cooking. After cooking I cut the lines burned through before adding the syrup coverage. Finally, cover and sits for 1-2 days before being consumed. When I serve, the top layer of baklava dough into long slips, and appears to be crumbling pastel, soothing the eyes only. Is there an easy cure? Thanks!

Sounds like an egg wash is to bind the top layer and to prevent the collapse, a toothpick should hold parts together until ready to serve then removed

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