Foodbook #659 Saragli - Rolled Baklava

Foodbook #659 Saragli - Rolled Baklava


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


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



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.

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.
For the filling: Pour the walnuts, peanuts, cinnamon into a bowl, mix them with a spoon and set aside.
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.
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.
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.
Then cut the saragli into small pieces and bake it in a preheated oven at 160 ° C in air for about 75 minutes.
Once they are ready, remove from the oven, pour over the cold syrup and set aside for 30 minutes, until they are completely absorbed.
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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