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How do you make your baklava syrup?

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acamp7

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Every baklava syrup recipe I have ever seen is slightly different and I am trying to figure out what to do. Here are some ingredient combinations I have seen:

  • Only sugar and water
  • Sugar, water, and honey
  • sugar, water, honey, lemon
  • sugar, water, honey, orange
  • I've also seen people add rosewater or even orange blossom water
Which combination is the most "Greek"?
 
I learned how to make baklava from my mom's cousin who made the best baklava ever, and what's liked about it that it's not too sweet. The filling is 1lb chopped walnuts and 1 sleeve (usually 1/3) of a package of graham crackers. Turn crackers into crumbs. Add no sugar, cinnamon or anything to the nuts and finely ground graham crackers. Be sure to only use unsalted butter for brushing phyllo leaves. Use an 8x12 baking pan.

For syrup: 2 cups water and 2 cups sugar. You can add a bit of cinnamon if you like, but keep a light touch. Never use honey. It's too sweet. That's how I was taught. you can add some orange or lemon peel to syrup if desired. Bring to a boil, not too quickly, and it's done when the syrup falls off a wooden spoon in somewhat slow and thick consistency. When a drop on a small plate will hold its size, the syrup is done. Rosewater and orange blossom water may be regional. Don't think I've ever had either.

Score the pan of baklava with sharp knife into rows before baking. When done, pour totally cooled syrup over the baklava and let it soak in. Overnight is usually a good idea, or at least 6+ hours, to soak. You can put cool syrup on warm baklava or warm syrup on cooled baklava, but never warm syrup on warm baklava.

I don't know what is "most Greek," only what seems to taste best. Honey is too sweet. You shouldn't feel like you need to run to brush your teeth after eating a piece of baklava. Baklava should taste somewhat crunchy from phyllo and walnuts, buttery, and sweet coming from the syrup. Hope this helps!
 
Honey (from home beehives) and water. Einai to the best!!! ?
 
I have also seen cinnamon stick in the syrup, and some add a splash of cognac. There are all sorts of combos. And I do agree that the addition of honey makes it more sweeter. but honey is not used only for its sweetening properties, but for its ability to keep the sugar water for crystallizing after it has been poured on the baklava. Some people use corn syrup instead of honey for the same reason.
 
I make mine with water, sugar, honey, a squeeze of orange juice, some orange peel, and a cinnamon stick.
 
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