One of the most mouthwatering syrupy desserts, saragli has an oriental air as it comes from the Greeks of Minor Asia. Saragli is the name of the Greek baklava rolls recipe. Saraglakia, which is the plural of saragli, are crispy, musk with butter, and satisfy your taste with the honey syrup, leaving a heavenly aftertaste.
Nowadays, these baklava rolls are made all over Greece, but especially in the city of Xanthi, which is famous for its saragli. A sweet, very easy to make at home but which also has its secrets for sure success. The most important tip is the pick good quality butter.
Moreover, baking saragli at a very low temperature for a long time, ensures the drying of the leaves all the way, while leaving them soft and airy. This results in a crispy saragli that at the same time melts in the mouth.
Also, it is very important to pour the melted butter on top, to wet the saragli very well and not just butter the phyllo. Finally, pour the syrup when the saragli and syrup are both hot but not very hot. This will allow our saragli to evenly absorb all the syrup!
This saragli recipe, which gives around 50 pieces, takes one hour to prepare and 40 minutes to bake.
Saragli - Ingredients
- 700 gr. of phyllo dough
- 250 gr. of cow butter, melted
- 500 gr. of walnuts, crushed
- 250 gr. of almonds, crushed
- 2 tablespoons of sugar
- 1 teaspoon of cinnamon
- ½ teaspoon of cloves
For the saragli syrup
- 250 ml of honey
- 500 gr. of sugar
- 500 ml of water
- 1 cinnamon stick
- The zest of one lemon
Saragli - How to Make
- Put the ground walnuts, ground almonds, sugar, cinnamon, cloves in a bowl and mix.
- Butter a 30 cm diameter baking pan.
- Preheat oven to 180°C degrees.
- Butter each phyllo dough sheet before you use it. Take one phyllo dough sheet and place another sheet on it.
- Place a knitting needle or any other thin rod, about 10 cm from the edge of the leaves. Fold the leaves at that point above the needle.
- Sprinkle the whole leaf with some of the saragli mixture and wrap it.
- Carefully wrap on the largest side of the sheet and make a roll without squeezing it.
- Press it from the edges to squat in the middle and take it out of the rolling pin, pulling it in one direction.
- Follow the same procedure with all the phyllo dough sheets.
- Place the wrapped phyllo dough in the pan, cut them into pieces, and butter them well.
- Bake for 40 minutes or until the saragli gets a nice golden color.
- Prepare the syrup, by boiling all the ingredients for about 10 minutes.
- Syrup the hot dessert with the syrup, let it soak for 4-5 hours, and serve.
Saragli stays fresh for about a week. To keep it crispy, avoid covering it with a plastic membrane. Enjoy!