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.
In a small heavy saucepan, combine sugar, water and bring to a boil over medium high heat. Reduce heat to low and simmer for 5 minutes.
Remove from the heat and cool.
Pour the syrup into a heatproof container.
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Notes
Simple Syrup for Lebanese pastries
Add a tablespoon of lemon juice with the sugar and water. When the syrup is finished cooking. add two teaspoons of orange blossom water or one teaspoon each or orange blossom water and rose water.