Traditional Greek Saragli

Explore how you can make your own homemade Saragli at home, easily and quickly!

Saragli is a type of Greek Baklava that is rolled instead of layered. Phyllo sheets are brushed with butter, covered in a seasoned walnut mixture, and rolled up. The cooked Saragli are soaked in a lemon (and occasionally cinnamon) infused syrup. This is a traditional Greek sweet called “Saragli”. It is basically “Baklava” that is rolled. A lovely combination of crunchy sheets of phyllo, sweet syrup, spices, nuts… and butter… butter…butter! It will certainly not let you down!

Ingredients you will need for the syrup:

  • 500g granulated sugar
  • 300g water
  • 1 stick(s) cinnamon
  • 50g glucose
  • 6 cloves
  • Zest from 1 lemon
  • 1 tablespoon lemon juice

Ingredients you will need for the pastry:

  • 400g butter
  • 100g walnuts
  • 100g pistachios
  • 100g almonds
  • 1 teaspoon cinnamon
  • 1/2 teaspoon(s) cloves, ground
  • 900g phyllo dough sheet
  • peanuts, ground, to serve

The steps:

  • In a pot, add the sugar, water, cinnamon stick, glucose syrup, cloves and lemon rind.
  • Place pot over medium heat.
  • In about 2-3 minutes, as soon as the sugar melts, remove pot from heat.
  • Add the lemon juice, stir and set aside to cool.
  • Melt the butter in a saucepan over low heat.
  • In a food processor or using a mortar and pestle, grind the walnuts, almonds, cinnamon and cloves together. You don’t want to finely grind them but you don’t want to have large pieces because they will rip through the phyllo dough.
  • Transfer the filling to a bowl and transfer the melted butter to a separate bowl.
  • Preheat the oven to 160* C (320* F) Fan.
  • Spread out the phyllo dough on a clean working surface.
  • Lay one sheet of phyllo dough separately on your working surface. Drizzle with melted butter, making sure not to let the brush directly touch the phyllo.
  • Cover with another sheet of phyllo and drizzle with butter.
  • Spread the filling over the entire surface.
  • Place two wooden sticks in the middle of the phyllo and roll the smaller side towards the middle, leaving an empty space at the edge.
  • Do not roll too tight and gently press the ends together towards the middle with your hands, creating folds in the phyllo and remove the sticks.
  • Brush a 30×40 cm baking pan with butter and add the sargli.
  • Drizzle with butter immediately and repeat the same process until the baking pan is full of saragli rolls.
  • When the pan is full, drizzle any leftover butter over the sargli rolls.
  • Bake for 70-90 minutes.
  • When ready, remove from oven and immediately pour the cool syrup over the scorching hot saragli rolls.
  • Allow them to soak up the syrup for 30 minutes.
  • Sprinkle with ground pistachio nuts and serve.
  • Enjoy the delicious Saragli you made!