Hi all, I thought I might try to pick the brains of many. I am trying to honey glaze an Italian pastry that is fried in wine and oil. Even if I let the pastry cool, the honey doesnt stick well. Any tips? TIA
I was watching Tyler Florence on Food 911 the other day and he was making baklava. He said to add honey when hot, right out of the oven for absorption; which I believe is proabably a component of what you are requesting.
Hope this helps, Dee
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