This is the proper preparation of the baklava service, the secrets and tricks that you should definitely know

Syrup is one of the most important elements that gives baklava its characteristic taste.

The end-of-year holidays bring back to attention the preparation of traditional cakes.

Perhaps the most common is baklava, this delicious dessert.

Like any recipe, the preparation of baklava requires due diligence, but the same care must be shown for the syrup.

Syrup is one of the most important elements that gives baklava its characteristic taste.

If the baklava syrup becomes too thin, then the petas will soften more than they should.

On the other hand if the syrup turns out thick, the baklava loses its solubility, and hardens.

The size of the casserole is more important than you think
Of course the selection of the casserole where the baklava will be prepared is not random.

The size of the casserole is related to the amount of ingredients with which the baklava noodle dough is prepared.

The size of the pan also affects the thickness of the noodles or layers of nuts you need to discard.

For a casserole about 40cm, the ratio between sugar and water for the syrup, should be 2: 4, ie two glasses of water and four sugar.

Salt, the secret against freezing sorbet
Syrup requires sugar, what then salt? Well, this product has a capability that is definitely needed in storing baklava for a long time.

It has often happened to us that even though we have strictly followed the recipe tips, the baklava syrup freezes.

Thus the baklava hardens and you can hardly cut it with a knife to serve it.

If you want to avoid this problem, just add 1/3 teaspoon of salt to your syrup.

Salt prevents the sugar from freezing and so the yuan baklava stays soft and perfect for longer.

Of course the preparation of the syrup is not left behind
First mix the sugar, salt, lemon peel with water in a saucepan.

Put on the fire and start mixing it with the kitchen wire until the ingredients are connected.

If you do not mix it, the sugar will remain at the bottom of the pot and will burn, spoiling your syrup.

When the sorbet starts to boil, lower the heat to low.

You should let it simmer like this for 30 minutes. This way the water will evaporate slowly and without spoiling the color of the syrup.

When you want a stronger lemon flavor, 10 minutes before removing the syrup from the heat add 2 teaspoons of lemon juice.

If you add the lemon juice while you are still boiling the syrup, it will harden.