Name: Easy Baklava Rolls (Greek Saragli) Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: Greek
Ingredients: 420 grams Sugar; 250 ml Water; 20 ml Lemon juice; 1 Cinnamon stick; 6 Whole cloves; 1 tbsp Honey; 20 sheets Phyllo Pastry (approx. 400 grams); 160 grams Almonds (crushed); 150 grams Pistachios (crushed); 100 grams Walnuts (crushed); 1 tbsp Ground cinnamon; 1 tsp Ground cloves; 1 tbsp Raw sugar; 300 grams Unsalted butter (melted)

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Introduction

These homemade Baklava Rolls, also known as Greek Saragli, offer a delightful twist on the classic dessert. Crispy phyllo pastry layered with a fragrant nut mixture and soaked in a rich honey-spiced syrup, they’re perfect for impressing guests or treating yourself.

A single, small, golden-brown pastry roll sits in the center of a large white plate. The pastry has multiple thin, shiny, crispy layers rolled tightly around a dense, nutty-colored filling visible at the cut end. The surface beneath the plate is a white marbled texture. In the background, a portion of a bare arm is visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

420 grams sugar
250 ml water
20 ml lemon juice
1 cinnamon stick
6 whole cloves
1 tbsp honey
20 sheets phyllo pastry (approx 400 grams)
160 grams almonds, crushed
150 grams pistachios, crushed
100 grams walnuts, crushed
1 tbsp ground cinnamon
1 tsp ground cloves
1 tbsp raw sugar
300 grams unsalted butter, melted

Instructions

Step 1: Make the syrup by combining sugar, water, lemon juice, cinnamon stick, whole cloves, and honey in a saucepan. Heat over medium, stirring occasionally until boiling. Boil for 1 minute, then remove from heat and let cool completely.
Step 2: Preheat your oven to 200°C (fan-forced). Butter a baking dish generously on the bottom and sides.
Step 3: Prepare the nut mixture by combining crushed almonds, pistachios, walnuts, ground cinnamon, ground cloves, and raw sugar in a bowl.
Step 4: Place one sheet of phyllo pastry on a clean surface and brush with melted butter. Add a second sheet on top and brush with more butter.
Step 5: Evenly sprinkle a handful of the nut mixture over the buttered phyllo.
Step 6: Fold the bottom edge of the phyllo up about 5 cm to create a clean, straight edge.
Step 7: Position two souvlaki sticks along the folded bottom edge and roll the phyllo tightly around them to form a cigar shape.
Step 8: Gently scrunch the rolled phyllo toward the center with your hands to create a crinkled texture.
Step 9: Carefully slide out the souvlaki sticks and place the roll snugly into your prepared baking dish.
Step 10: Repeat the rolling process with the remaining phyllo sheets and nut mixture, lining up all rolls closely in the dish.
Step 11: Using a sharp serrated knife, cut each roll into three portions or your preferred size.
Step 12: Generously brush the tops of the rolls with the remaining melted butter.
Step 13: Bake at 200°C for 20 minutes, then reduce heat to 100°C and bake for another 40 minutes until golden and crispy.
Step 14: Remove from oven and immediately pour the cooled syrup over the hot baklava rolls.

Tips & Variations

Use a mixture of your favorite nuts such as hazelnuts or pecans to customize the flavor.
For easier rolling, keep the phyllo sheets covered with a damp towel to prevent drying out.
Allow the baklava rolls to soak in the syrup overnight for even deeper flavor.
Serve with a sprinkle of chopped pistachios or a dollop of clotted cream for an elegant touch.

Storage

Store baklava rolls in an airtight container at room temperature for up to 3 days to maintain crispness. Avoid refrigerating as it can soften the pastry. Reheat briefly in a warm oven before serving to refresh the crunch.

How to Serve

A single piece of golden brown baklava sits in the center of a large white plate, showcasing its tightly rolled layers of shiny, crispy phyllo dough wrapped around a dense, nutty filling that appears crumbly and textured with small bits. The phyllo is ribbed with fine lines running along the length, giving it a slightly wrinkled look, and a glossy finish that suggests it is coated with syrup. The plate is placed on a white marbled texture surface with a warm light softly highlighting the layered treat. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the syrup ahead of time?

Yes, the syrup can be made a day or two in advance. Store it in the refrigerator and bring to room temperature before pouring over the hot baklava.

What can I use if I don’t have souvlaki sticks?

If you don’t have souvlaki sticks, you can use wooden skewers or even chopsticks to help shape and roll the phyllo. Just remove them carefully after rolling.