This was not bad, with a buttery pie crust and a nutty sweet filling. The babaganoush cream tasted and felt like yogurt, and together with the mulled wine pears they were enjoyable and interesting. But I found the dish a bit of a misnomer because it didn’t have the flaky filo pastry that I associate with a baklava. While I thought it was nice, I wasn’t *amazed* by it, but my friends loved it!