Should syrup or pastry be cooled when pouring on to Baklava? When making Baklava, should you let the syrup or pastry cool before pouring the syrup over pastry?
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.