I'm making Baklava, and the sauce that goes on top of it won't thicken into a syrup, it's staying watery.!
I've been simmering it for about 20 mins, and it still won't thicken, anything I can do!?Www@FoodAQ@Com
Answers:
It's not supposed to thicken much at all--syrup really just means that the sugar has disolved!. The idea is that when you pour the hot "syrup" over the cooled baklava, it will get absorbed right away (it will even sizzle, it's great)!. After it cools, don't worry, the whole thing will be really syrupy and delicious!. If it were too thick to start with , the filo couldn't absorb it!. So don't worry, and above all, DON'T add cornstarch!!Www@FoodAQ@Com
sj is correct!. I have been making baklava for years!. it is supposed to be a thin syrup as it needs to be able to penetrate the layers of pastry!. if it were too thick it would just sit on top, yick! sounds like you are doing everything right so far :o) just try it, pour it over your baklava and let it sit for 24 hours to soak in!.!. you'll see
we are baklava pigs in our house though so it does not usually get the full 24 hours to soak before half of it is gone
oh and DON'T do anything with cornstarch- double yick!!!Www@FoodAQ@Com
we are baklava pigs in our house though so it does not usually get the full 24 hours to soak before half of it is gone
oh and DON'T do anything with cornstarch- double yick!!!Www@FoodAQ@Com
It's fine - just pull it off and let it cool!. You may have put too much syrup on, but it's supposed to be thin when hot, it's only when it cools that it will thicken!.
Good luck!.Www@FoodAQ@Com
Good luck!.Www@FoodAQ@Com
keep cooking it to evaporate out more water!.!.!. you may have put a wee bit too much rose water, and need to get that water out!. It should be a little thinner than honey when cool, but not much!.Www@FoodAQ@Com
Try corn starch!.Www@FoodAQ@Com
Mix about a couple teaspoons of corn starch in about 1/3 cup water and pour into your sauce!.Www@FoodAQ@Com