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I accidentally poured the syrup over my Baklava before I baked it. Did I ruin it? Is there anything I can do to salvage it?

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  • Hopefully you just went ahead and put it in the oven by now. It'll be a bit sticky and mushy, but should still be edible.
    – FuzzyChef
    Commented Apr 24, 2020 at 5:22
  • You can try straining the syrup as much as you can and bake like that.
    – zetaprime
    Commented Apr 24, 2020 at 10:24
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    Can you edit your question and finish it please? It looks like you submitted it halfway through a sentence
    – Kat
    Commented Apr 24, 2020 at 17:36
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    Cooked sugary goodness always tastes nice - as long as the sugar doesn't burn. When in doubt, disguise with icecream :)
    – Criggie
    Commented Apr 24, 2020 at 22:24
  • can you add another layer of dough?
    – Sheryl
    Commented Apr 25, 2020 at 21:01

3 Answers 3

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You have ruined it as baklava, pouring the syrup on before baking means it won't crisp up, you can't pour the syrup out and get the same result. However, you may as well just bake it and see what comes out, it won't be baklava but it may taste good. Feel free to post an answer if you do and tell us what it was like.

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    While I agree fully, a lot of baklava is sodden with syrup and oversweet anyway, so with any luck you'll still make something as good as you'd buy in a shop.
    – Mark Wildon
    Commented Apr 24, 2020 at 10:10
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    Unlikely @MarkWildon, decent baklava is still crispy, even if it is covered in syrup. This makes me want baklava now!
    – GdD
    Commented Apr 24, 2020 at 14:26
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    Everyone that has access to good baklava, take a moment to be grateful lol. A lot of people only ever get lumps of soggy phyllo and pecans held together with honey flavored corn syrup and the tenuous dream of something better.
    – kitukwfyer
    Commented Apr 25, 2020 at 15:12
  • @kitukwfyer +1, I think that's the most poetic thing I've read all day.
    – larsks
    Commented Apr 25, 2020 at 23:02
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I suggest baking at 50ºF lower if you have not commenced baking, for a longer time. Just check visually.

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    I can't see this helping. Could you add a rationale?
    – Mark Wildon
    Commented Apr 24, 2020 at 10:10
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    It would help by making sure it cooks through without burning or drying the outside.
    – Behacad
    Commented Apr 24, 2020 at 20:28
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No, my friend, definitely not.

Sugar is a great moisture retainer, so trying to get rid of the water without heat won't work. Water seeps through the filo dough, so pop it in the oven quickly.

Since water boils at 100oC, try baking your baklava in a convection oven at this temperature until all the water has evaporated, and then you can bake at the normal baklava temperature. Right after your baklava is out of the oven, see if it's crispy. Even if not, it's not over yet as sugar will harden when cooled, so just let your baklava cool nice and slowly, and it can still be crunchy (from crystalized sugar). This won't work if it's a brown sugar syrup, though:(

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