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Use baklava syrup for other Greek desserts?

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A

acamp7

Active member
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.
 
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.
 
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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.
 
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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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