"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy
Reply
 
Thread Tools Display Modes
 
Old 03-01-2008, 05:45 PM   #1
Assistant Cook
 
Join Date: Jun 2007
Location: RI
Posts: 49
Baklava question

Holding a greek dinner next weekend. I've made baklava a few times before, when I was living in Greece. The cookbook I have says to never pour a hot syrup onto hot pastry (saying it will make it soggy) - always pour a hot syrup over cool pastry. Yet every allrecipes recipe I've looked at says hot on hot.
Thoughts?

__________________

__________________
milkdemcows is offline   Reply With Quote
Old 03-01-2008, 07:28 PM   #2
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Washington
Posts: 20,308
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
We always make sure the syrup is hot and the pastry is room temp. That's the way my Greek MIL does it too.

smiles, T
__________________

__________________
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 03-01-2008, 07:48 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Find a different recipe. Hot syrup on cooked, cooled paklava.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-01-2008, 08:51 PM   #4
Assistant Cook
 
Join Date: Apr 2005
Posts: 38
I have always poured the hot syrup over the hot pastry, and never had any problems.
__________________
Cherry2000 is offline   Reply With Quote
Old 03-01-2008, 09:27 PM   #5
Head Chef
 
David Cottrell's Avatar
 
Join Date: Sep 2007
Location: Norwalk, Ohio
Posts: 1,194
Hot syrup over room temp pastry - all those Greek and Turkish grandmother's can't be wrong and it has worked for me several times.
__________________
David Cottrell is offline   Reply With Quote
Old 03-02-2008, 12:05 AM   #6
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,573
I do hot syrup over hot pastry it puffs up the pastry put in fridge after it cools down then let it rest at least one day two days is better so to let it do it's thing. I adore Baklava. So addicting.
__________________
"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child
jpmcgrew is offline   Reply With Quote
Old 03-02-2008, 11:17 AM   #7
Assistant Cook
 
Join Date: Jun 2007
Location: RI
Posts: 49
Maybe it's coming down to a preference over crispy or chewy. But I'm definitely sensing that hot on cool is the more traditional/authentic thing to do.
__________________

__________________
milkdemcows is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:32 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.