The concept of baklava comes from 13th century Azerbajian, where they made thin noodles and layered them with nuts and honey, etc. There are also references to thinly sliced breads layered with nuts and honey in nomadic Turkic desserts in the 15th century. However, filo/phyllo is late 17th century Ottoman Turkish, specifically linked to the Topkopi Palace Janissaries. So, baklava, as we have it today, isn't period.