Orange blossom simple syrup is an essential part of many Lebanese pastries. For many pastries, it is important to pour cold syrup over the hot pastry when it comes out of the oven, so this syrup is best made in advance. And it lasts forever in an airtight container!

What is Simple Syrup?

So many Lebanese pastries rely on orange blossom syrup for flavor, for fragrance. And though the syrup is truly simple in its method and short ingredient list, there are a few different approaches to simple syrup: some with more sugar than water, longer or shorter cooking times, a mix of rosewater and orange blossom water, or one or the other.

Temperature Matters

I’ve tried it all, and the important tip to remember about this syrup (called attar, AH-tar, in Arabic) is that its temperature matters–a lot–when it’s poured over pastry. My rule of thumb is cold syrup over hot pastry, because I like to eat my pastry hot from the oven. But you could let the pastry cool and then pour hot syrup over the cooled pastry. The one thing to be avoided is hot over hot, or cool over cool—neither will allow for the syrup to adequately infuse into the pastry, and soak in properly. What we’re after is a marriage, a union, of syrup and pastry.

Flavors can be Personal

Once you make simple syrup a time or two, you’ll get to know your own taste for how much flower water and lemon juice to add. This depends on the potency of the flower water; I always err on the side of conservative amounts of flower water. Then taste, and add more if the syrup needs it.

For our knafeh, and also for our baklawa, tradition in my neck of the woods calls for mazaher, or orange blossom water, and not for rosewater in flavoring our syrup.

Storage Tips

Sugar syrup keeps forever (years!) in  an airtight container in the pantry  and for pastry, the refrigerator. A glass jar works great. I like to keep a small jar on the bar to flavor drinks, too, and that syrup can be flavored  in all kinds of ways.

Orange Blossom Syrup

Recipe by: Maureen Abood

This syrup is an essential part of many Lebanese pastries. For baklawa, it is important to pour cold syrup over the hot pastry when it comes out of the oven, or to pour hot syrup over cooled pastry, so make it in advance. I keep some on hand at all times in the refrigerator so it's ready anytime I am. This recipe doubles easily.

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Ingredients

  • 1 1/2 cups granulated sugar
  • 3/4 cup water
  • 1 tablespoon lemon juice
  • 2 teaspoons orange blossom water

Instructions

  1. In a small heavy saucepan, combine sugar, water and lemon juice and bring to a boil over medium high heat. Reduce heat to low and simmer for 5 minutes.

  2. Remove from the heat and add the orange blossom water (measure away from the pan so spills don't happen in your syrup!). 

  3. Pour the syrup into a heatproof container and refrigerate to cool completely.

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