Probably also warned against "fresh" baklava; the phyllo and nuts need time to soak up the syrup which is why it was traditionally made shortly after St Nick's (6 Dec) to be served for the holidays.
My papou told me not to order baklava from this place because, according to him, it’s “too dry”pic.twitter.com/wPf8CUmnYB
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My father would like to wait even more, until the sugar in the baklava sirup started to crystallise.
End of conversation
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I bloody love baklava. Now I am drooling.
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Cannot stand it when they douse baklava in syrup, utterly horrid stuff. Unfortunately, excessive syrup is quite prevalent in Greek desserts. This, together with the peculiar and repugnant taste of Chocolate in Greek cuisine, renders the dessert course wholly unappealing. Avoid.
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