Foodbook #659 Saragli - Rolled Baklava

Foodbook #659 Saragli - Rolled Baklava


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Good morning my friends, today a special traditional dessert for everyone, let’s do it together step by step

Ingredients

For the saragli:

14 crust sheets

270 gr. butter, melted + extra for buttering the pan

150 gr. walnuts, crushed

150 gr. pistachios of Aegina, crushed

1 tbsp. cinnamon, grated

 

For the syrup:

500 gr. granulated sugar

300 ml of water

50 gr. honey

1 cinnamon stick

Juice and peels of an orange

 

Preparation

1
For the syrup: Place a deep saucepan over medium heat, add the water, sugar, juice & orange peel, mix the cinnamon stick with a spoon and let them boil for about 5 minutes.

2
Then remove the saucepan from the heat, add the honey, stir with a spoon, until completely melted and once it is ready, set it aside.
3
For the filling: Pour the walnuts, peanuts, cinnamon into a bowl, mix them with a spoon and set aside.
4
Composition: Place a sheet of crust on the workbench with the smaller side facing us, butter it lightly, cover it with another sheet, which we also butter and then sprinkle with a little of the filling.
5
Then, put 2 small sticks in the middle of the leaves, fold leaving a little space from the edges and wrap in a roll. Remove the sticks and press the saragli inwards, so as to give it a uniform shape.
6
Immediately after, place the saragli in a rectangular buttered oven pan measuring 40x30 cm and butter its entire surface with a brush. Follow the same procedure for the other leaves.
7
Then cut the saragli into small pieces and bake it in a preheated oven at 160 ° C in air for about 75 minutes.
8
Once they are ready, remove from the oven, pour over the cold syrup and set aside for 30 minutes, until they are completely absorbed.
9
Finally, serve or keep the saragli out of the fridge.

 

I know it’s not so easy but you should try this .

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

My best wishes from Greece for the best Sunday

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Krevasilis
Krevasilis

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