How/when do you add your sugar syrups to your cooked pastries? For instance....after baking my baklava or galaktoboureko (I slice them before baking) I pour my syrup over the pastries when their still hot. But my pastry doesn't remain as crisp as the Greek pastries I've purchased. So, I'm kind of wondering what your technique is, perhaps it's better to add your syrup after the filo cools so it won't absord as much?? What do you think? I have a small cookbook I bought from a ladies group at a local Greek Church. In it I've noticed that the amount of syrup varies from one persons recipe to anothers for the same thing. For example, they all call to be baked in a 9 x 13" pan but some use 3 cups worth of syrup and some call for 2 cups....how do YOU judge the 'right' amount? Any tips at all would be great. Storage, slicing, how long you hold your baklava, do you ever freeze them baked or unbaked....???