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A classic and traditional Greek dessert for today , easy to cook with not many ingredients , stay focused and give this a try

Ingredients

1 pack of Beirut sheet
150 gr. walnut kernels
250 gr. cow butter
150 gr. peanuts from Aegina
300 gr. sugar
200 gr. water
1 tbsp. honey
1 orange peel
1 cinnamon stick

Preparation

Preheat the oven to 150oC, on the heating elements.
For the political saragli we use a very thin metal rod or a large knitting needle. Spread two sheets on the counter, one on top of the other. Place the rod about 10 cm from the edge of the leaves. Fold the leaves just above the needle. Sprinkle along the leaf, about halfway, with pistachio or walnut kernels. Make sure to leave a margin at the end of the leaves that does not have nuts. Carefully wrap on the largest side of the sheet and make a loose roll. Press the two ends of the roll with your fingers and gently strain the leaves towards the center until the roll strain.
Carefully pull the rod and place the roll in the pan. Repeat the process with the remaining sheets. When we put all the saragli in the pan, we cut them lengthwise into smaller 1.5 - 2 cm rolls.
Pour melted butter over the rolls. We make sure to spread the whole surface of the saragli very well. Bake on the lower rack of the oven for about 90 minutes, until the sheet is very well browned and baked to the center of the saragli.
Prepare the syrup. Heat the sugar, water, honey, orange peel and cinnamon stick in a saucepan over medium heat. Once it boils, boil for 3 minutes. Remove from the heat to cool well.
Remove the saragli from the oven and, as it is hot, pour the cold syrup over it. Be careful, slowly pour the syrup in portions. Sprinkle the saragli with chopped nuts. Let the saragli cool completely, drink the syrup and then serve.

Hop you enjoy this lovely dessert

Stay safe and healthy my friends and take care of your people

My best wishes from Greece