This syrup can be used for all sweets made with phyllo pastry but you can also use it to wet sponge cakes as well. In some cases it can be mixed with honey as well.
The proportions for this syrup is for a light, not very sweet syrup. You can adjust the proportions and make it more dense and sweeter by adding an equal amount of water and sugar.
It is usually flavoured with cinnamon, cloves and lemon peel and in some recipes blossom water or rose water is also added.
- 2 parts of sugar
- 1 part of water
- 1 tablespoon lemon juice
For aroma, depending on the recipe:
- 1 cinnamon stick
- 3 – 4 cloves
- 1 lemon peel
- 1 tablespoon blossom water or rose water
Put all ingredients in a pan and bring to boil. Simmer for 5 minutes.
If you have leftover syrup you can place it in a clean jar and keep in the refrigerator for a long time.
Kopiaste and Kali Orexi,