As a self proclaimed baklawa expert I felt it imperative to impart some knowledge.
It's all about the layers...real baklawa is labour intensive, brushing a bit of butter on each thin sheet and then layering layer by layer. This gives it the light but crunchy bite we all love. Cheap baklawa is chewy because they will stack and layer multiple layers resulting in a chewy soggy baklawa.
So look for the flaky crisp layers people.
Class dismissed