I am about to make Melomakarona and I have some leftover syrup from baklava (made recently). always wondered - can I use the same syrup? The syrup recipe for the melomakarona is a little difference but I can't tell if that is a meaningful detail - everyone seems to do their syrups differently. It has roughly the proportions of a simple syrup with honey, and I added some cinnamon and orange zest.
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Use baklava syrup for other Greek desserts?
- Thread starter acamp7
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What a great question. I guess the answer would be it depends. How thick is your baklava syrup. If it’s not to thick then I would say yes. You want the syrup for the melomakarona not to be thick so it can soak up the syrup.
Try it and see what happens.
Try it and see what happens.
I agree. For melomamakona, I dip each one in syrup and remove. You don't want them too wet or they'll crumble. Put one on a spoon, dip and remove. I know it's a bit fussy and time consuming, but that seems to be how Greek cooking is. You can also place each cookie in a paper cupcake holder.
k_tsoukalas
Administrator
You guys have both given great advice. I agree, only use the same syrup if the baklava syrup isn't too thick. Melamakarona syrup is on the thin side.
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I go out of my way to buy it - if I can't find it locally, I get it online. When I go to Greece, I get some in Greece, too.
What do you love to use Greek honey for?
