I adore baklava. It's got to be gooey and oozing honey/syrup, though, or it's nowhere near as good. I like to eat it layer by layer, starting from the top where there's almost no sweetness or syrup and ending with the bottom that's saturated. That means I'm not as keen on the rolled form of baklava. Those tend to be dry, and they can't be eaten in my preferred way.

I just have to be careful-- I'm allergic to walnuts, and a lot of baklava uses walnuts. I like pistachios in my baklava, mostly.

Fortunately, there's a Syrian bakery near us that has baklava that I can have.