A fragrant Middle Eastern simple syrup made with sugar, lemon, and floral water, perfect for soaking into layers of crisp pastry.
This baklawa syrup is something I always make from memory ever since learning it, it’s been part of my kitchen rhythm for years.
It’s thicker than a standard simple syrup, specially crafted for baklawa, which is the Middle Eastern Baklava, where it needs to cling to those golden, nutty layers without making them soggy.
It’s not just any sugar syrup, this one is all about balance and aroma, with just the right consistency to work its magic.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
Start with white granulated sugar, this keeps the syrup beautifully clear. The ratio I stick to is 3 parts sugar to 1 part water, which gives us that slightly thicker finish baklawa needs. Into the pot it goes with the water, stirred gently to dissolve over heat.
Then comes fresh lemon juice, not just for mild flavor, but to help prevent the syrup from crystallizing. Some people use citric acid instead, and that’s fine too, just half to one teaspoon if you’re going that route.
Now for the most important part, the floral water. I always use Cortas rose or orange blossom water, and often a little of both. Just a splash at the end transforms the syrup into something unmistakably Middle Eastern. It’s that finishing touch that perfumes the whole dessert. If you’re new to using rose or orange blossom water, start with a light hand, it’s easy to overdo.
Janelle’s Tips
- To keep the syrup clean and avoid any burnt sugar along the edges, I gently pour the water in first, then add the sugar right into the center of the pot. This helps everything dissolve evenly without crystallizing or sticking to the sides.
- There is no need to whisk, the syrup will take care of itself like magic!
- Be mindful not to over boil the syrup, just a minute too long can take it from perfectly glossy to overly thick and slightly caramelized (see the pic below). I use a gas stove and keep it on a medium hob, but depending on your stovetop, you may need to adjust the heat and time. The goal is a syrup that’s a touch thicker than your standard simple syrup, yet still smooth and pourable.
- Let the syrup cool completely before storing, it’ll keep for months in the fridge if sealed in a glass jar.
- Never pour hot syrup onto hot baklawa. It’s got to be hot syrup on cold pastry or cold syrup on hot pastry. That’s the rule, and I promise it makes all the difference.
The bottle on the left shows what happens when the syrup is overboiled – it’s far too thick, dark and reduced. The bottle on the right, however, is exactly what we’re after – clear, light, and just the right consistency for pouring.
Did you make this? I’d love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Baklawa Syrup
Ingredients
- 3 cups White granulated sugar
- 1 cup Water
- 2 tablespoons Lemon juice fresh
- 2 tablespoons Rose water or can be orange blossom water or both
Instructions
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Pour the water into the center of a saucepan over medium heat, then carefully add the sugar on top, avoiding the sides of the pot as much as possible. Let the sugar dissolve naturally without stirring. It will begin to look cloudy, once it’s fully dissolved and the mixture starts to boil (this usually takes a minute or two), stir in the lemon juice.3 cups White granulated sugar, 1 cup Water, 2 tablespoons Lemon juice
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Allow it to boil for one-two minutes, then add the rose water, or orange blossom water, or a combination of both. Let it gently simmer for another minute. Timing can vary slightly depending on your stovetop, and the quantity you are making. Refer to the tips above.
Turn off the heat straight away.
2 tablespoons Rose water
Video
Nutrition
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