Saragli (Σαραγλί)

IMG_3630There are many riffs on Baklava that one can make and Saragli are just one of them. The classic Baklava is made with stacks of buttered phyllo spiked with a mixture of nuts, cinnamon, sugar and cloves.

For  Christmas this year, we decided to make an array of Baklava/Syropiasta sweets. In the coming days, I will also show you how to easily make Pourakia (cigars) and Margarites (Daisies)…all variations on Baklava and all easy!IMG_3580

Today, Saragli are up. Saragli are made by laying out sheets of phyllo, spreading out the nut/spice filling. You then roll up everything and then cut the roll with a serrated knife into medallions. Lay them flat on your buttered baking sheet and you’ll view a “pinwheel” design”. Bake them off and add the cold syrup. Easy right?

On this occasion, the Saragli were made smaller than usual as these will be offered as Boukitses (bites) amongst the many other sweets on offer. You want a larger pinwheel, add one or two more layers of alternating phyllo and nut mixture. This recipe utilizes half a package of phyllo (approx. 250gr). I counted out the phyllo sheets and divided into two batches (one batch of phyllo for each roll).IMG_3552-1

Like in any Baklava recipe – either the syrup is hot and the pastry is cool or vice-versa to end up with a “happy ending”. In this case, I make the syrup first, allow to cool and when the Saragli come hot out of the oven, just pore the cooled syrup over and allow it to get absorbed.IMG_3553-1

Before I show you my recipe…I would like to recognize and show-off another version of Saragli, from a good friend from Greece, Stella Spanou. Stella is a Chef, cookbook author (and now a friend of mine). Her site is in Greek but the photos translate into delicious Greek food…breaking any language barriers.

Saragli (Σαραγλί)IMG_3625

1/2 package (250gr.) commercial phyllo (thawed in the fridge overnight)

1 cup of unsalted melted butter (clarified preferred)

2 cups of walnuts

3 Tbsp. of sugar

1/2 tsp. of ground clove

1 tsp. ground cinnamon

SyrupIMG_3637

1 cup of water

1 1/2 cups of sugar

1/4 cup of honey

juice of 1/4 lemon

one buttered baking vessel

Pre-heated 325F oven

  1. Prepare your syrup by adding your water, sugar, honey and bring to a boil. Simmer for 10 minutes. Now add your lemon juice and bring to a boil then simmer for another 10 minutes. Remove from the heat and allow to cool. Note: only half this syrup is utilized for this recipe.
  2. In a food processor, add your walnuts, sugar, cinnamon and cloves and pulse into a crumbly, grainy consistency.  Set aside. Take your phyllo out of the fridge and allow to come to room temperature (15 minutes). Pre-heat your oven and have melted butter ready.
  3. Lay out a sheet of phyllo on your work surface and brush with some melted butter and then top with another layer of phyllo and brush butter on to it as well.
  4. Spread a layer of filling over the surface of the phyllo, except for about 3/4 inch around the perimeter. Repeat this step, alternating buttered phyllo and filling until your ingredients are used up (1/4 pkge of pyhllo). Repeat with second batch of phyllo.
  5. Fold in the two vertical sides and carefully roll-up your phyllo. Brush the top-end (bare) with melted butter and complete the roll-up to seal.
  6. Cut the roll with a serrated knife into 1 1/4 inch-thick medallions and place flat in your buttered baking vessel. Brush the tops with some melted butter.
  7. Place in your pre-heated oven for approx 30-35 minutes or until just golden.
  8. Pour  the  cold syrup over the hot pastry(reserve the other half of syrup for use in other syrup pastries. Allow to cool before serving. Do not refrigerate. Carefully transfer to a large Tupperware/Rubbermaid and store in a cool, dry spot for up to 2 weeks.

Please Note: Baking times will vary, depending on how thick you make your Saragli.

If you are not reading this post in a feed reader or at  http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

© 2007-2009 Peter Minakis

© 2009 – 2016,
Peter Minakis

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27 Comments for “Saragli (Σαραγλί)”

says:

Yum yum. Hard to eat in moderation though! Have I mentioned how much I love coming to your blog because I wonder which picture is going to be in the header each time? It is so representative of the real Greece!

says:

These are simple but so tasty and the best part is that you can make the other roll with pistachios or almonds and have a completly different taste.

says:

Peter….. just perfect!!!
Every Christmas I make a “siropiasto” sweet, so this year I’ll make saragli!
Have I ever told you how much I like Stella’s recipes also??
Not only cooks nice, but she is a nice person as well!!

says:

oh heavens, peter. this looks even more delectable than baklava, which i didn’t think was possible. more moist, more sticky, more chewy, more crunchy. i love it.

says:

I just found your Blog and I see that you are from the GTA. Love the Danforth but I live in Etobicoke…anyways thanks for sharing the recipe my husband who is Turkish loves anything that looks like Baklava and this I will have to make for him.
I see you visit The Cheese Boutique, I for some reason loved it on Bloor St……but this store is amazing.

says:

I love baklava (in small amounts though as it is usually sooo sweet) and this also looks like a great version. I didn’t think it would be so easy to make, but I would love to attempt it once!

says:

I don’t really have a conventional sweet tooth but I do have a Greek tooth. I seem to weaken for Greek confections. It’s the walnut-honey combo and crispy pastries like here in the baklava — and those cookies in your earlier post that seem to entice.

Looks like it’ll be a tasty Christmas in the true north.

Anna

says:

I’ve had another version in Greece with no nuts; just phyllo, butter and syrup. I am not sure if it qualifies as saragli but it is heavenly!

lisa

says:

I bought phyllo and have been saving it for just the right thing…i think this is it! Will be a perfectly complimentary dessert for our curry-themed Christmas dinner!

says:

No traditional Greek recipes at my holidays table this year, but these tempt me to make just one more and Giz made Cocaine cookies…I may need to do more baking.

Joanne (GreekJo)

says:

They look delicious!! I have never made traditional Greek desserts before as I find it easier to just buy them at the Greek bakery or I just rely on my mother’s baking during the holiday season!!

James in Beijing

says:

I just made these and something clearly must be wrong; I did not put anything like a thick layer of nuts on each layer, yet I was out of nuts by the time I had used 1/4 of the phyllo. And then when I put the syrup over them, half of the syrup was nowhere near enough. What could have gone wrong?

says:

Hi James, sorry to hear. I just went over the recipe and the ratio of nuts to the amount of phyllo is right and the ratio of syrup to the amount of phyllo is also right. In my recipe for Baklava, I use the “1 cup” recipe for syrup and it’s suffice.

Again, this recipe uses a half package of phyllo or 250gr., which equals about 16-18 phyllo sheets.