Baklava Syrup - Athens Foods (2024)

FAQs

What is the syrup made of in baklava? ›

What is traditional baklava made of? Traditional Turkish baklava, also known as fistikli baklava or pistachio baklava is typically made of phyllo dough, finely crushed pistachios, butter, and a simple syrup made of sugar, water, and lemon juice.

"There are many, many variations of baklava recipes out there. Most of them call for some variation of a sugar water syrup. This recipe is a bit different because it only uses pure honey over the top of the baklava. This makes for a much crispier, flakier baklava that the baklava that is readily available.

The Perfect Baklava

The key to obtaining this consistency is to wait until the syrup has cooled to pour it over the hot baklava. If the syrup is too warm, it makes the baklava soft and soggy. I recommend you prepare the syrup first, before melting the butter and assembling the pastry.

PRODUCT FACTS: Approximately 36 – 9” x 14” Phyllo Sheets; 18 per 8 ounce roll. Keep Frozen. See FAQ for storage & handling tips.

Baklava is made out of sugar (şerbet), yufka (sort of a flat layered dough) and antep fıstığı (pistachio). These three ingridients are very expensive in Turkey due to the shortages of production and current currency crisis.

Baklava is originally from Turkey, Greece, and the Middle East, but it was brought to Hungary by Turkish invaders during the 16th century. Hungary revised it and made it part of their culture as the strudel.

Phyllo dries out quickly, so it's important to keep it covered while assembling the baklava so that it can stay nice and moist. I just loosely draped a damp (not soaking wet) kitchen towel over my stack of phyllo, but damp paper towels would work well too.

Let baklava cool completely, uncovered and at room temp. For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers.

Baklava has a really lengthy shelf life, lasting about 2+ weeks. It should be stored in an airtight container, either in room temperature or in the fridge. Storing in room temperature will preserve the crispness. If you like your baklava chewy and a bit harder, store it in the refrigerator.

Make sure that you either pour hot syrup over cold baklava, or cold syrup over hot baklava. This ensures that the baklava will absorb the syrup. If you pour hot syrup on hot baklava it will become soggy.

Why do you eat baklava upside down? ›

“Take the baklava with your hand and turn it over. Upside down,” he says. The fragrant ground nuts and syrup imbibe the bottom layers of phyllo while the pastry is baking and resting, and when you flip it over, the aromas hit your nose for a complete taste-scent symphony. “It starts with the nose,” Ugur says.

Bake the baklava for 40 to 45 minutes. The top should be golden brown, and you should hear it bubbling. Let the baklava cool for 5 minutes; then use a spoon to drizzle the syrup into all of the cuts.

Using Phyllo and Puff Pastry

Phyllo dough also has a less rich flavor because it's not made with butter. Because of these differences in texture and flavor, the two can't be interchanged to yield the same results.

Typically, phyllo dishes should have a finished thickness of 3 to 10 sheets per layer. (A one-pound box of phyllo contains about 20 sheets.) Tip: Phyllo pastries can often be very brittle when baked. We recommend using a serrated knife to cut the finished dish to prevent all of the filling from squishing out.

Yes and no, and it depends—mostly on the recipe you are using. Substitute one for the other and your baked goods may bake up different than expected.

Not only that, instead of natural sugar syrup and honey, a lot of commercial baklava makers also use high fructose corn syrup and artificial flavorings to improve the flavor and cut down on costs. On top of those, artificial colorings are added to maintain the product's color during the long storage periods.

It can be made with sugar syrup or with honey, with pistachios, walnuts, hazelnuts or other nuts as filling. If you are making baklava at-home, you can use slightly less syrup to moisten it, or you can add some lemon juice to cut the sweetness.

What is Greek baklava made of? A traditional Greek baklava recipe uses phyllo dough, walnuts, cinnamon, and honey syrup. It's traditionally diamond-shaped as well, and it's one of the best baklava types I have tried!

Baklava (/bɑːkləˈvɑː, ˈbɑːkləvɑː/, or /bəˈklɑːvə/; Ottoman Turkish: باقلوا) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine.