Saragli - Greek Baklava Rolls
If you’ve never had Saragli before, let this be your sign ✨ Think of it as baklava’s crispier, nuttier cousin—rolled into cigar-like spirals of golden, syrup-soaked filo pastry that are impossible to resist 😮💨
Ingredients
For the syrup:
400g caster sugar
250ml water
2-3 orange peels
1 cinnamon stick or 1 tsp ground cinnamon
100g pistachio
100g almonds
100g walnuts (plus extra on top)
2 tsp ground cinnamon
1/2 tsp ground cloves
400g filo (I recommend Au Bledor)
180g butter, melted
1 long wooden skewer
1 hour 30 minutes to prepare and bake | Yields 30 pieces
Method
Begin by preparing the syrup. Add all the ingredients to a saucepan and place over high heat. Stir and leave to boil. As soon as the syrup bubbles, remove off the heat and set aside to cool completely.
Place the nuts and spices in a food processor and blitz to a consistency resembling breadcrumbs.
Preheat the oven to 180 degrees Celsius fan. Grease a rectangular baking dish (32cmx20cm) with butter.
Brush the top of a filo sheet with butter and liberally sprinkle the ground nuts (about 5-6 tbsp). Fold the sheet in half from left to right and place the skewer in the middle. Roll it to form a cigar-like shape and push from the ends to crease it in the middle. Carefully remove the skewer and place this in the baking dish. Repeat with the remaining ingredients. Before placing it in the oven, cut the Saragli into three columns.
Place in the oven to bake for an hour, reducing the temperature to 120 degrees Celsius half way through. It will be golden brown on top.
As soon as removing the Saragli from the oven, pour over the syrup in batches using a ladle. Allow it to absorb and leave to cool for at least an hour before serving.
