There 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.
ForÂ 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!
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).
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.
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.
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
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
- 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.
- In a food processor, add your walnuts, sugar, cinnamon and cloves and pulse into a crumbly, grainy consistency.Â 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.
- 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.
- 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.
- 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.
- 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.
- Place in your pre-heated oven for approx 30-35 minutes or until just golden.
- PourÂ theÂ 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.
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