Why do bakers never pour hot syrup over a tray of baklava that just came out of the oven?
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The rule in every baklava kitchen is a difference in temperature: cool syrup on a hot tray, or hot syrup on a cooled one. When both are hot the pastry drinks it all up at once and the layers turn soft. With a difference, the syrup seeps in slowly and the filo stays crisp.
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Source: Wikipedia (CC BY-SA)
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