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Either your pastry should be hot and your syrup at room temperature or the other way around. This is a good rule of thumb for all syrup soaked pastries. If both the baklava and syrup are hot when you pour the syrup over you will end up with a goopy mess.


In Melbourne, Australia, there are several types of flatbread termed Lebanese and one I know is stretchy-like. If you check out Australian chefs for recipes - Donna Hay, Greg Maloof and you'll need to check others online. If I find out what the brand is I'll put up another note.

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