Should syrup or pastry be cooled when pouring on to Baklava?
When making Baklava, should you let the syrup or pastry cool before pouring the syrup over pastry?
Best Answer
Here is the formula:
Sheet baklawa with nuts: Boiled syrup is poured on top after tray is out of oven for 2-3 minutes.
Pieces / rolled baklawa with nuts: Room temperature syrup is sprinkled / brushed on top after tray is out of oven for 2-3 minutes.
Sheet baklawa with cream/ashta: Cold syrup is sprinked / brushed on top after tray is out of oven for 2-3 minutes.
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Can you pour hot syrup on hot baklava?
Make sure that you either pour hot syrup over cold baklava, or cold syrup over hot baklava. This ensures that the baklava will absorb the syrup. If you pour hot syrup on hot baklava it will become soggy.How do you stop soggy baklava?
Soggy baklava is a result of the butter brushing, not the sauce. Cool completely before serving and don't store in the fridge, or covered. Leave it uncovered on the counter, or it will become soggy. Don't take this anywhere unless you want to be forced to make it every single year for the rest of your life.What causes soggy baklava?
Hot melted butter makes the dough too wet and adds to a soggy mess. The butter should be melted but not watery. You don't have to saturate the sheets with butter. Just a light brushing and not every part of the dough has to be buttered.More answers regarding should syrup or pastry be cooled when pouring on to Baklava?
Answer 2
The pastry should be cool, but the syrup should be neither hot nor cool - it should be lukewarm. If it's too cold, it will be too thick and difficult to pour, and it if it's too hot, it may run or damage the pastry. I usually allow mine to sit for 10-15 minutes, until I can comfortably place my pinky finger inside it.
Answer 3
The rule I distinctly remember about Baklava (and most middle eastern pastry) is that one has to be hot while the other cool. So if the Baklava is hot, the syrup should be cool. Or vice versa.
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