Description
This easy homemade Greek Baklava Rolls recipe, also known as Saragli, features crisp layers of buttery phyllo pastry filled with a crunchy, spiced nut mixture. Oven-baked to golden perfection and soaked in a fragrant honey-cinnamon syrup, these delightful rolls are a perfect treat for festive occasions and everyday indulgence.
Ingredients
Scale
Syrup
- 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 (1 packet = 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, cinnamon stick, cloves, and honey. Place over medium heat, stirring occasionally, and bring the mixture to a boil. Boil for 1 minute, then turn off the heat and set aside to cool completely.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 200°C (fan-forced). Butter the bottom and sides of your baking dish to prevent sticking.
- Prepare Nut Mixture: In a bowl, mix crushed almonds, pistachios, walnuts, ground cinnamon, ground cloves, and raw sugar thoroughly.
- Assemble Baklava Rolls: Place one phyllo sheet on a clean work surface and brush with melted butter. Repeat layering another sheet on top and brushing with butter. Evenly sprinkle some of the nut mixture over the phyllo. Fold the bottom edge up about 5 cm to form a straight edge.
- Roll the Saragli: Place two souvlaki sticks along the fold at the bottom and roll tightly around the sticks to create a cigar shape. Gently scrunch the rolled phyllo towards the center with your hands to create a crinkled effect. Carefully slide the sticks out and place the roll snugly into the prepared baking dish.
- Repeat Rolls: Repeat the rolling process with the remaining phyllo, nuts, and butter, lining all saragli rolls into the baking dish. Use a sharp serrated knife to cut each roll into 3 portions or your preferred size.
- Brush with Butter: Generously brush the tops of all rolls with the remaining melted butter.
- Bake the Rolls: Bake in the preheated oven at 200°C for 20 minutes. Then reduce the temperature to 100°C and continue baking for an additional 40 minutes or until rolls are golden brown and crispy.
- Finish with Syrup: Remove the rolls from the oven and immediately pour the cooled syrup evenly over the hot baklava. Allow to rest for a few hours so the syrup can fully absorb, then serve and enjoy.
Notes
- Ensure the syrup is completely cooled before pouring over hot baklava to get the perfect texture.
- The use of souvlaki sticks helps maintain the shape of the rolls but can be substituted with thin wooden dowels or chopsticks.
- Crushing the nuts coarsely preserves a lovely crunch in the filling.
- Store leftover baklava in an airtight container at room temperature for up to 3 days to keep it crisp.
- Use unsalted butter to better control the saltiness of the final dessert.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Keywords: Baklava, Greek Dessert, Saragli, Phyllo Pastry, Nut Rolls, Honey Syrup, Pistachio Baklava, Almond Baklava, Walnut Baklava
