Greek Food, Cooking and Recipe Community

How do you make your baklava syrup?

1 - 5 of 5 Posts
A

acamp7

Active member
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.
 
1 - 5 of 5 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Making traditional loukaniko question

I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?

Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.

Cumin in Greek Cooking?

When I was in Greece, I bumped into a "spanakopita" in like a turnover style dough. It didn't have cheese and was spiced with cumin. I hadn't realized people use Cumin in Greece until I tasted it in this dish. I was kind of confused.

Do people actually use cumin in Greek cooking? None of the old recipes I have mention it. Could it be a more modern influence?

Greek Souvlaki Marinade Recipe

Now that grilling season is upon us, I thought I would share my souvlaki marinade. I cut the meat in cubes and marinate in plastic bags overnight. I skewer them just before grilling.

Add to a mason jar:
  • 1/4 cup Greek olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
Then I cover the mason jar and shake, add the meat to the bags, and pour it over. If I am making a huge batch I double the marinade.

Bougatsa Recipe - Delicious Breakfast!

When I was in Greece, I loved having bougatsa for breakfast. I don't have it much when I am back home so I decided to learn how to make it. Here's the recipe I use:

I do have a question, I find using the puff pastry the easiest. However, what do they use in Greece?

Dough:
  • 1 package (about 17.3 ounces) frozen puff pastry sheets, thawed
  • 1/2 cup (1 stick) unsalted butter, melted
Custard:
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1 cup fine semolina flour
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)
  • Ground cinnamon, for sprinkling (optional)
Instructions:

  1. Prepare the Custard Filling:
    • In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
    • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
    • Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
    • Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
    • Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
  2. Prepare the Bougatsa Dough:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
    • Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
    • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
  3. Assemble the Bougatsa:
    • Take one portion of the puff pastry and flatten it into a thin circle on a floured surface, using a rolling pin.
    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
    • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
    • Repeat this process with the remaining puff pastry portions and custard filling.
  4. Bake the Bougatsa:
    • Place the baking sheet in the preheated oven and bake the bougatsa until the pastry is golden brown and crispy, about 25-30 minutes.
    • Remove the bougatsa from the oven and let it cool slightly before serving.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top