Petra’s baklava follows a Levantine style, layering phyllo with nuts and syrup and often incorporating pistachios or walnuts for a deep, aromatic filling. The restaurant distinguishes its version by serving it as part of a broader dessert selection, so it arrives carefully plated and sometimes warmed slightly to bring out the butter and spice notes. The bite is rich and sticky with a mildly crisp top, making it substantial enough to share after a mezze-heavy meal. Diners frequently mention this dessert when discussing how they round out their meals at the bistro.