Make Syrup Mix for Baklava

Video Transcript

"For the syrup topping that we're going to pour over the baklava, we're going to use a cup in a half of honey. Try to get it all out of the cup, we're going to be heating this on the stove so make sure you put in a stove top save saucepan. We're going to have a tablespoon of lemon juice and about a 1/2 cup of water, it's just going to thin it out a little bit. Let's get this on the stove this is something you can be doing while your baklava is baking, although this doesn't really take a long time so you know you can hold off on this until you baklava is closer to being done. Cause you're going to pour it over the top of the baklava immediately so as soon as it comes out and this is very quick. Just enough for the honey to melt and mix it all together until it's one nice syrup, you can see how quickly it mixes and how it's coming together. You don't need it to come to a boil just enough until the honey melts and you can tell it, it should really have the consistency of water really, it should be thinning out it doesn't have to boil. I guess you can always use the microwave if you like it's a little treaky for something like this, you have to take it out and put it back in, take it out, stove top is save we can just sit here and stir it while it heats up it's a lot easier. Okay that's ready you can see it's very liquidy like water, if you don't want to use honey which I will say that's my preference not professional opinion is to use honey but if you don't want to use honey you can use what is called gobi. It is an organic natural sweetener it has the same consistency as honey although honey is less expensive it's easier to find so, honey is your best option. If you want to use gobi you can this is really an option you can't use sugar or something else it's not just the sweetness of it, it's the consistency and the flavor of the honey. The tablespoon of the honey is really gives it that, it curves the sweetness enough and it's actually a really nice compliment to the richness and sweetness and it ripens up the flavor a lot. There's really not a substitute for the lemon juice you can use jar lemon juice if you like or from the fresh lemon, I use a fresh lemon and that's my preference. I wouldn't use a lime or other citrus they just have this different flavors I wouldn't use anything but lemon juice. Okay our syrup is finished and we can just turn that off it won't really thicken up like the butter did it will stay melted, if worst comes to worst if you need to have the heat on for a little bit to loosen it up you can, but it should stay at this consistency until you need it, so we'll wait for the baklava to be ready and we'll pour that right on top."