My pappou — Greek for grandfather — was a phyllo ... This helps the baklava absorb all that delicious syrup. The baklava is ready to serve once it's cold. To make sure the syrup doesn't ...

As tradition has it, the hot syrup varies from one Mediterranean recipe to another. For example, the Greek tradition of ...

Add the honey and stir for 2 more minutes. Slowly pour the hot syrup on top of the baklava. Once the syrup is absorbed sprinkle a line of crushed pistachios along the middle of the baklava pieces ...

I'm a simple woman. Yes, but: The huge, gooey, sticky baklava from Psistaria Greek Taverna in Lincolnwood is a special treat. ($7.25) They top it with cinnamon and syrup so it's almost more ...