That’s an interesting bake, even if you go for regular flour or substituting with almond flour and more importantly a honey based syrup, avoiding saccharose. You get a heavy, very nutty pastry you can decline in different tones, depending of the fillings you’re using and the aromates in the syrup, e.g. lemon, cloves, nutmeg, cinnamon…

You can even go for a keto version with very little carbs, compatible with a diabetic’s cravings of sweet treats.

But would you call it “baclava?”