Delicate layers of crispy phyllo dough, swirled with fragrant nuts and sweetened with aromatic honey syrup – these Greek baklava rolls (Saragli) are a heavenly twist on traditional baklava.
This authentic Mediterranean dessert requires just 25 minutes of prep time and rewards you with 21 perfectly rolled pieces of pure bliss.
Popular across Greek households, these delightful spirals offer the same enchanting flavors as classic baklava but in an elegantly rolled presentation that’s sure to impress your guests.
Ingredients for Greek Baklava Rolls
- Phyllo Dough: 450g (14 sheets), thawed according to package instructions
- Butter: 240g, melted until golden and warm
- Chopped Nuts: Additional for garnishing
- For the Syrup:
- Sugar: 250g, regular granulated
- Water: 150g, room temperature
- Aromatics: 3 whole cloves, 1 cinnamon stick, lemon peel
- Honey: 1 tablespoon, adds wonderful flavor and shine
- Lemon Juice: 1 teaspoon, brings balance to sweetness
- For the Filling:
- Mixed Nuts: 180g combination of almonds, walnuts, and pistachios
- Spices: 3/4 tsp ground cinnamon, 1/4 tsp ground clove
Step-by-Step Instructions
- Prepare the Syrup: Combine all syrup ingredients except honey in a pot. Boil until sugar dissolves, then stir in honey. Let cool completely.
- Butter Preparation: Gently melt butter over low heat until liquid and warm.
- Make the Filling: Pulse nuts in food processor until finely chopped, then mix with spices.
- Phyllo Preparation: Keep phyllo sheets covered with damp towel to prevent drying.
- Assembly: Butter each phyllo sheet, sprinkle with nut mixture, shape into rolls using skewer method.
- Arrange: Place rolls in buttered 22x35cm baking dish, brush tops with remaining butter.
- Baking: Cook at 150-160C for 60-75 minutes until golden brown.
- Finishing: Pour cold syrup over hot baklava rolls, garnish with chopped nuts.
- Serving: Allow to cool completely before serving for best texture and flavor.
Storage Tips
Your homemade baklava rolls will stay fresh and tasty for up to 2 weeks! Keep them in an airtight container at room temperature – no need for refrigeration.
The honey in the syrup acts as a natural preservative, keeping these sweet treats perfect for enjoying over time.
If you spot any condensation in the container, just leave the lid slightly open for an hour to let extra moisture escape.
Cooking Techniques
The magic of these baklava rolls happens in the details! When working with phyllo, keep it covered with a damp towel to prevent it from drying out.
The low baking temperature (150-160°C) is perfect – it lets the layers get golden and crispy without burning.
Here’s a helpful tip: pour the cold syrup over the hot baklava right when it comes out of the oven.
This temperature difference helps the rolls soak up all that sweet syrup while staying wonderfully crispy.
Variations
Feel free to play with different nut combinations! While the recipe suggests almonds, walnuts, and pistachios, you can use just one type or create your own mix.
Some Greek families love using only walnuts, while others prefer the green beauty of pure pistachios.
You can also add a pinch of cardamom to the filling for an extra special touch. Not a fan of cloves? Simply leave them out – your baklava will still be amazing!
Serving Suggestions
These sweet rolls shine brightest when paired with a strong Greek coffee or a simple espresso – the bitter coffee perfectly balances the sweet baklava.
For a lovely dessert spread, place them on a pretty platter with some fresh mint leaves for color.
Don’t forget to serve them at room temperature when the syrup has had time to settle into all those flaky layers.
They’re perfect for special occasions or when you want to treat your guests to something extra special!
Greek Baklava Rolls (Saragli)
Equipment
- Baking dish (22x35cm)
- Food processor
- Wooden skewers
Ingredients
Base Ingredients
- 450 g phyllo dough 14 sheets
- 240 g butter, melted
Syrup
- 250 g sugar
- 150 g water
- 3 whole cloves
- 1 cinnamon stick
- 1 lemon peel from 1 lemon
- 1 tsp lemon juice
- 1 tbsp honey
Filling
- 180 g mixed nuts almonds, walnuts, pistachios
- 3/4 tsp ground cinnamon
- 1/4 tsp ground clove
Instructions
- To make this baklava rolls recipe, start by preparing the syrup first. In a small pot add all the ingredients, except the honey. Place the pot over high heat and boil until the sugar has dissolved. Remove the pot from the stove, add the honey and stir. Set aside to cool completely.
- In a pan melt the butter over low heat and set aside.
- Prepare the filling for the baklava rolls. In a food processor add the nuts and pulse until the nuts are finely (and some roughy chopped). Add the ground cinnamon and clove and mix with a spoon to combine. Set aside.
- Open the phyllo package and place the sheets on your kitchen counter. Cover with a damp (not wet) towel, while you prepare the baklava rolls.
- Butter a baking dish approx. 22x35cm
- Place one sheet of phyllo on your counter and sprinkle with melted butter. Spread some of the nut filling (about 1-1/2 tbsp).
- Then it is time to shape into a roll. Take 2 wooden skewers and place them on the sheets of phyllo like seen in the pictures (not too tightly). Then using your hands, press the ends towards the middle tucking them inside and remove the skewers. Place on your baking dish and repeat with rest.
- When done, brush the top with the rest of melted butter. If you have butter left, pour it evenly on top of the rolls. With a sharp knife cut the rolls into pieces.
- Bake in preheated oven at 150-160C (300-320F) for 60-75 minutes.
- When baked laddle slowly the cold syrup over the hot rolls. Garnish with finely chopped nuts.
- Let the baklava rolls cool down before serving.