Baklava Flavored Syrup (2 versions)

Baklava Flavored Syrup

Prep Time: 10 minutes (active), 1 hour rest period (inactive)

Cook Time: 5 - 7 minutes

Servings: ~ 8 oz (for one syrup)

Ingredients

Greek baklava-inspired syrup

• ½ cup granulated sugar

• ½ cup water

• ¼ cup honey (a floral variety works best here, like orange blossom or clover honey)

• ½ tsp kosher salt

• 1 tsp ground cinnamon

• ¼ tsp ground cloves 

• 3 tbsp finely chopped walnuts (25 g)

• 3 strips orange peel 

Lebanese baklava-inspired syrup

• ½ cup granulated sugar

• ½ cup water

• ¼ cup honey (a floral variety works best here, like orange blossom or clover honey)

• ½ tsp kosher salt

• ½ tsp ground cardamom

• 3 tbsp finely chopped pistachios (25 g)

• 1 strip lemon peel 

• 1 tbsp lemon juice

• ½ tsp orange blossom water (sub another ½ tsp rosewater)

• ½ tsp rosewater (sub another ½ tsp orange blossom water)

Recipes

Greek baklava-inspired syrup:

1. In a medium saucepan or pot (with a fitted lid), add the granulated sugar, water, honey, and salt. Place over medium heat, stirring occasionally, until the sugar and salt has dissolved. 

2. Turn off the heat, then add the ground cinnamon, ground cloves, chopped walnuts, and orange peel. Place over medium heat again, stirring until everything is combined. 

3. Once the mixture starts to bubble up, reduce heat to low and simmer for 5 minutes, scraping down the sides of the pot as needed. 

4. After 5 minutes, remove from the heat, place a lid on top, and allow the mixture to steep for 1 hour. 

5. Once the hour is over, remove the lid and strain the solids out into your desired container, leaving a smooth syrup. Store in the fridge for up to 3 weeks. 

Lebanese baklava-inspired syrup:

1. In a medium saucepan or pot (with a fitted lid), add the granulated sugar, water, honey, and salt. Place over medium heat, stirring occasionally, until the sugar and salt has dissolved. 

2. Turn off the heat, then add the ground cardamom, chopped pistachios, lemon peel, and lemon juice. Place over medium heat again, stirring until everything is combined. 

3. Once the mixture starts to bubble up, reduce heat to low and simmer for 5 minutes, scraping down the sides of the pot as needed. 

4. After 5 minutes, remove from the heat, place a lid on top, and allow the mixture to steep for 1 hour. 

5. Once the hour is over, remove the lid and strain the solids out into your desired container, leaving a smooth syrup. Stir the rosewater and orange blossom water into the syrup. 

6. Store in the fridge for up to 3 weeks.