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Pouring Syrup over Greek Pastry

Pouring syrup over pastry

Photo © N. Gaifyllia, licensed to About.com, Inc.

Soaked in syrup, from the Greek word siropi, meaning "syrup."

In Greek: σιροπιαστά

There are many different types of Greek desserts and sweets, and some of the most famous (and most delicious) are those that are soaked or dipped in a sugar or honey syrup. These include not only dishes made with phyllo dough, but also cakes like karythopita (walnut cake) and pantespani (sponge cake).

Long before the arrival of sugar in Greece, honey was a favorite sweetener, as well as sweets derived from fruit, like petimezi, a syrup made from grapes. During centuries of the Ottoman occupation of Greece, soaking pastries in syrups made with honey (and later sugar or a combination) were added to the Greek culinary fusion experience.

Today, honey and sugar are both used to make the syrups, and the tastes of citrus (most frequently oranges or lemons), and spices like cinnamon and cloves are added to build a depth of flavor.

Syrups are generally boiled before adding to the sweet, and these recipes often include a squeeze of lemon or a little corn syrup added at the end to help prevent the syrup from crystallizing.

Pronunciation: see-rohp-yah-STAH
Alternate Spellings: syropiasta
When making siropiasta, the general rule of thumb is hot syrup on cooled pastry or cooled syrup on hot pastry.
Favorite Siropiasta Syrup-Soaked Greek Sweets Recipes

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