I bought two mini baklavas at Artopolis on our second trip; one with pastry cream filling and one with pistachios. When I saw the baklava I thought that it would be similar to a napoleon cake because of the phyllo sheets which are similar to pastry puff. But the texture of it was different than a napoleon. Napoleon cakes are crunchy and the pastry puff breaks when you bite into it. On the other hand, the phyllo sheets on the pastry cream baklava was a little bit soggy, I believe that the sogginess was present because of the honey drizzled all around it. The honey gave it an extra touch of sweetness and chewiness. At least the phyllo was not made with shortening, or it would have left an uncomfortable finish on my mouth.
The pistachio baklava was a little crunchy on the top and chewy on the bottom. The honey was all concentrated on the bottom which is why it gave it a chewy finish. The chopped pistachio balanced the baklava, it was not as sweet as the one with pastry cream.
I expected it to be crunchier because of all the different layers of phyllo sheets that were present on the dessert. At the end, I got a soggy phyllo sheet full of honey. If somebody has a sweet tooth, I would definitely recommend the one with pastry cream filling. But if someone is not that fanatic of sweets, the baklava with nuts can be one of the best options.
