Crispy Greek Baklava Rolls with Honey Syrup
These Greek baklava rolls, known as saragli, are crispy phyllo rolls filled with a spiced nut mixture and soaked in a fragrant lemon-cinnamon syrup.
- Prep25 min
- Cook1h 10m
- Total1h 35m
- DifficultyMedium
- Servings21
Saragli, a beloved Greek dessert, features delicate phyllo sheets rolled around a nutty filling and baked until golden, then drenched in a sweet syrup. The combination of crunchy texture and aromatic syrup makes these rolls an irresistible treat.
This recipe simplifies the traditional method, using wooden skewers to create the signature ruffled shape. The syrup is prepared ahead and poured over the hot rolls, ensuring every bite is perfectly moist and flavorful.
Ingredients
Servings
Converted amounts are rounded.
Method
- Prepare the syrup: In a small saucepan, combine sugar, water, cloves, cinnamon stick, lemon peel, and lemon juice. Bring to a boil over high heat, stirring until the sugar dissolves. Remove from heat, stir in the honey, and let cool completely.
- Melt the butter in a small pan over low heat, then set aside.
- Make the filling: In a food processor, pulse the nuts until finely chopped (with some slightly larger pieces). Transfer to a bowl, add ground cinnamon and ground clove, and mix with a spoon.
- Unroll the phyllo sheets on your work surface and cover with a damp (not wet) kitchen towel to prevent drying.
- Place one phyllo sheet on the counter and brush with melted butter. Sprinkle about 1-1/2 tablespoons of the nut filling evenly over the sheet.
- To shape the rolls: Place two wooden skewers on the phyllo sheet, parallel to each other and not too close to the edges. Fold the ends over the skewers, then roll the phyllo around them, pressing gently. Remove the skewers and place the roll on a baking dish. Repeat with the remaining sheets and filling.
- Brush the tops of the rolls with the remaining melted butter (if any, pour it evenly over). Using a sharp knife, cut the rolls into pieces.
- Bake in a preheated oven at 150-325°F (300-320°F) for 60-75 minutes, until golden and crisp.
- Remove from the oven and immediately ladle the cold syrup over the hot rolls. Sprinkle with finely chopped nuts.
- Allow the baklava rolls to cool completely before serving.
💡 Tips
- Make sure the syrup is completely cold before pouring over the hot rolls to achieve the perfect texture.
- If you don't have wooden skewers, you can use a thin dowel or a chopstick to shape the rolls.
- Store any leftovers in an airtight container at room temperature for up to 4 days.
Inspired by a recipe from My Greek Dish