Easy Baklava Rolls (Greek Saragli) Recipe
This easy homemade Greek Baklava Rolls (Saragli) recipe features crispy, golden phyllo pastry filled with a rich mixture of crushed almonds, pistachios, and walnuts, flavored with ground cinnamon and cloves. Rolled tightly around sticks to create cigar-shaped delights, these rolls are baked to perfection and drenched in a fragrant honey-lemon syrup, making for an irresistible traditional dessert with a modern twist.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: Approximately 20 saragli rolls, cut into 3 pieces each, yielding about 60 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Ingredients
Scale
Syrup Ingredients
- 420 grams Sugar
- 250 ml Water
- 20 ml Lemon juice
- 1 Cinnamon stick
- 6 Whole cloves
- 1 tbsp Honey
Baklava Rolls
- 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
- Prepare the Syrup: In a saucepan, combine sugar, water, lemon juice, a cinnamon stick, whole cloves, and honey. Place over medium heat and stir occasionally until the sugar dissolves. Bring to a boil, then let it boil for 1 minute. Turn off the heat and set the syrup aside to cool completely.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 200°C (fan-forced). Butter the bottom and sides of a baking dish thoroughly to prevent sticking and add flavor.
- Mix the Nuts and Spices: In a bowl, combine crushed almonds, pistachios, walnuts, ground cinnamon, ground cloves, and raw sugar. This mixture will be used as the filling inside the phyllo rolls.
- Assemble the Rolls: Place one sheet of phyllo pastry on a clean work surface and brush it generously with melted butter. Add a second sheet on top and brush it with butter as well. Evenly sprinkle some of the nut mixture over this layered phyllo.
- Form the Saragli Shape: Fold the bottom edge of the filled phyllo sheets up about 5 cm to form a straight edge. Place two souvlaki sticks along this fold and begin rolling the phyllo tightly around the sticks, creating a cigar-shaped roll. Use your hands to gently scrunch the rolled phyllo towards the center to create a crinkled appearance.
- Remove Sticks and Arrange: Carefully slide the souvlaki sticks out from the rolled phyllo. Place each saragli roll snugly into the buttered baking dish. Repeat the process until all rolls are prepared and arranged in the dish.
- Cut and Butter Rolls: Using a sharp serrated knife, cut each roll into three portions or your desired size. Then, brush the tops of the rolls generously with any remaining melted butter to ensure a golden, crisp finish during baking.
- Bake the Rolls: Bake the saragli rolls in the preheated oven at 200°C for 20 minutes. Afterward, lower the temperature to 100°C and continue baking for an additional 40 minutes until the rolls turn golden brown and crispy.
- Finish with Syrup: Remove the baking dish from the oven and immediately pour the cooled syrup evenly over the hot baklava rolls, allowing the syrup to soak in and enhance the flavor and texture.
Notes
- Ensure the syrup is completely cooled before pouring it over the hot baklava to prevent sogginess and maintain crispiness.
- Using souvlaki sticks helps to create uniform cigar shapes, but if unavailable, small wooden dowels or chopsticks can be used.
- Keep phyllo sheets covered with a damp cloth while working to prevent them from drying out and cracking.
- This dessert can be stored covered at room temperature for up to 3 days. Reheat slightly before serving to refresh the crispiness.
- You can substitute different nuts based on preference, such as hazelnuts or pecans, keeping the total nut quantity consistent.
Keywords: Baklava Rolls, Greek Dessert, Saragli, Phyllo Pastry, Nut-filled pastry, honey syrup dessert
