Baklava Honey Syrup
The syrup for baklava must be cooled completely before it hits the hot pastry to ensure the layers stay crisp. Combine equal parts sugar and water with aromatics, simmer until it coats the back of a spoon, and stir in the honey at the very end to preserve its floral notes.
Temperature is the foundation of texture.
If the syrup is too hot when added to the baklava, the pastry turns soggy. Prepare this syrup while the baklava is in the oven so it has ample time to reach room temperature.
- heavy-bottomed saucepan
- citrus reamer
- fine-mesh strainer
What goes in.
- 1.5 cupsgranulated sugar
- 1.5 cupswater
- 0.5 cuphigh-quality honey
- 1cinnamon stick
- 1 tsplemon juice
- 2strips of lemon peel (pith removed)
Cold Syrup, Hot Pastry
This contrast forces the sugar-heavy syrup into the thin pastry layers instantly, preventing the dough from softening into a paste.
The method.
Combine the base
In the saucepan, stir together the sugar, water, cinnamon stick, and lemon peel. Bring to a boil over medium-high heat.
Simmer to consistency
Reduce heat to low and let it simmer for 10 minutes. The liquid should thicken slightly; it will look like thin maple syrup. Remove from heat.
Incorporate the honey
Whisk in the honey and lemon juice while the liquid is still warm. The heat from the syrup is enough to dissolve the honey without boiling away its aroma.
Cool completely
Remove the cinnamon and lemon peel. Pour into a glass jar or bowl and let it sit at room temperature until the baklava emerges from the oven.
Other turns to take.
Orange Blossom
Add 1 teaspoon of orange blossom water along with the honey for a floral brightness common in Levantine styles.
Spiced
Add two whole cloves and a star anise to the water as it boils for a deeper, more aromatic syrup.
When it doesn't go to plan.
Never stir the syrup once it has started to boil, as this encourages sugar crystallization.
If crystals form on the sides of the pan, brush them down with a wet pastry brush.
If the syrup is too thick, stir in a teaspoon of warm water until it reaches the desired consistency.
The ones that keep coming up.
Can I use all honey?
No. Honey burns quickly and has a strong flavor that can overpower the delicate pastry. Stick to the sugar-honey ratio for the right viscosity.
How do I know if it's thick enough?
Dip a metal spoon into the liquid; if it coats the back of the spoon and you can draw a clean line through it with your finger, it is ready.
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