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When making Baklava, should you let the syrup or pastry cool before pouring the syrup over pastry?

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The pastry should be cool, but the syrup should be neither hot nor cool - it should be lukewarm. If it's too cold, it will be too thick and difficult to pour, and it if it's too hot, it may run or damage the pastry. I usually allow mine to sit for 10-15 minutes, until I can comfortably place my pinky finger inside it.

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The rule I distinctly remember about Baklava (and most middle eastern pastry) is that one has to be hot while the other cool. So if the Baklava is hot, the syrup should be cool. Or vice versa.

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