Baked phyllo pastries soaked in syrup are some of the best loved Greek recipes (i.e., baklava and galaktoboureko). The phyllo should be light and flaky, even after being soaked.
Sprinkling the pastry lightly with soda water (a spray bottle works best) before baking will give a wonderful result that holds up to syrup every time. Use 4-5 tablespoons of soda water for a full recipe. If you divide the recipe, divide the amount of soda water as well.
The soda water leaves a white residue on the pastry after it comes out of the oven (see first photo), but when the syrup is poured over, it disappears (second photo).
~ Contributor: Your Yiayia Guide
Have a tip to suggest from a Greek grandmother (yiayia)? Email me and include the contributor's name along with the tip.