Since coming across
syrup last year I've been trying to figure out what sort of things
to make with it. Cider donuts are traditional, but I'm not that much
of a fan. Mixing it into whipped cream works very well, and makes a
good sweet and tart filling or topping for baked goods. I've
experimented with muffins, using it for a combination of the liquid,
the sugar, the flavoring, and the acid for the leavening, but I
haven't ended up with anything I'm happy with yet. But a few
days ago I made some apple baklava that's my favorite yet!
Baklava is layers
of phyllo dough (a
very thin dough) separated by a fat, with nuts every few layers.
After baking you pour a sweet syrup over the top. In the US people
are probably most familiar with a Greek style which uses butter for
the fat, walnuts for the nuts, and honey for the syrup, but there are
an enormous number of regional variations.
I made two pans, one vegan (earth balance) and one not (butter). The
butter one tasted a lot better; possibly there are better choices than
earth balance? I used almonds for the nuts because that's what I had.
For the syrup I used New England boiled cider. Very happy with how it
turned out, and I plan to make it again!
(Each loaf pan used ~$1.80 of cider
syrup, though if you really like it you could buy
in bulk and get it down to $1.42.)