Their execution is not the stuff of top patisseries -- requiring precision in measurement, skilled action with the whisk or a whole arsenal of specialized utensils and equipment -- but there is a knack for getting them right.
The essentials of siropiasta are pretty basic as they depend on good-quality butter, nuts and pastry and a rich-but-not-too-thick simple sugar syrup. Once these are in place, you can assemble the sweets in layers, coils, baskets, bite-size nibbles or large trayfuls of crispy buttered phyllo interspersed with walnuts, pistachios, almonds and even hazelnuts. For something more adventurous, you can mix different nuts together or jazz up the syrup with orange zest, liqueur or a few drops of rose water.
Pastry chef Stelios Parliaros takes the ABCs of siropiasta and elevates them to another level, merging different recipes to create new and exciting flavors.