Greek baklava rolls (saragli) made to perfection! An amazing combination of crispy golden phyllo wrapped around flavourful nutty filling, bathed in syrup scented with the aromas of lemon cinnamon and clove! Simply irresistible!
Saragli is actually a rolled version of the traditional baklava, which is very commonly served in Thessaloniki. It is rather simple to make and one of my personal favourites!
So I could not be more excited to prepare this one for you 😉 Just follow my step by step recipe below and all the tips and tricks I’ve pulled together and I can reassure you will really enjoy every bite of it!!
Prepare the syrup for the baklava rolls
Traditionally the syrup for the saragli is made with sugar, water and aromatic spices like cinnamon sticks and whole cloves!
If you have some at hand, stir in some good quality thyme honey. Honey will provide additional stickiness to the syrup, add an extra layer of aroma and enhance the flavour of the saragli. Finally honey helps the syrup not to crystallise.
Tip: For that little bit of freshness use some lemon peel and juice in the syrup.
When making these baklava rolls, start by preparing the syrup first. The syrup needs to be cold when adding to the hot baklava rolls. So it needs to be ready and at least at room temperature when the baklava rolls finish baking! Syrup can take a couple of hours to cool down completely, but if you are in a hurry you could pop it in the fridge.
Tip: Always ladle the hot baklava rolls with cold syrup, and wait for each ladle to be fully absorbed. This will ensure the syrup is equally absorbed and that the phyllo remains crispy!
Prepare the filling for the baklava rolls
The filling for the saragli (baklava rolls) is dead simple to prepare. It is made of a mixture of chopped nuts and the same aromatic spices used in the syrup (cinnamon and clove).
Tip: Ground clove can be a bit overpowering, so use it in moderation to prevent the filling from turning bitter.
For this recipe I used a mixture of walnuts and almonds, but you could actually use any kind of nuts you like. Pistachios are also very commonly used in baklava rolls so feel free to experiment!
Tip: Try not to process the nuts until powdered. A mix of finely and roughly chopped nuts will give more texture and that delicious crunchiness we are after!
How to make baklava rolls
For this recipe I used 1 package of phyllo dough (450g/ 16oz.) containing 14 sheets, which where enough to make 7 baklava rolls. You will need 2 sheets of phyllo dough for each baklava roll. If your phyllo dough is thinner use 3 sheets for each roll!
Spread one sheet of phyllo on your counter and sprinkle with melted butter. Then top with the second sheet of phyllo and butter. Spread evenly some of the nut mixture (about 1- 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 below and roll. When rolling try not to roll the saragli too tightly. Then using your hands, press the ends towards the middle, tucking them in and remove the skewers. Place on your baking dish and repeat with rest.
Bake the baklava rolls
Baklava rolls need to be baked until wonderfullygolden and crispy. You need to be careful though to bake them at low temperature (150-160C/ 300-320F, depending on the oven) and set in the middle rack so that they are cooked through and at the same time don’t burn on the outside.
If your baklava rolls start browning too quickly cover your baking tray loosely with aluminium foil for the rest of the cooking time.
Tip: Always laddle the hot baklava rolls with cold syrup, enabling each laddle to absorb. This will ensure the syrup is equally absorbed and that the phyllo remains crispy. Enjoy!
Love Baklava? Take a look at my other syrupy recipes below
If you love a traditional syrupy greek desert, the below recipes are made for you! Enjoy!
Greek baklava rolls (saragli) made to perfection! An amazing combination of crispy golden phyllo wrapped around flavourful nutty filling, bathed in syrup with the aromas of lemon cinnamon and clove.
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.
Same. The recipe says to use 2 skewers, but the picture shows only 1 skewer. Also does she roll it from the end where the skewer is? What about the other end that doesn’t have folded phyllo on it? I’m also confused.
Absolutely perfect!! These were so crunchy and the flavor was amazing. Not too sweet or overpowering in any way. Also, not “soggy” that others I have tried. Thank you so much for this recipe. My family & friends all loved it!!
In the picture there’s only 1 skewer. Do you fold part of the phyllo over the skewer about halfway? Then roll from the end with the skewer, rolling over the single layer on the far end? Sorry, just confused. Thanks.
Ok. I love making the baklava rolls. Instead of skewers, I take the long round stick from the bottom of a wood suit hanger . I have used it for years and it works beautifully.
if your syrup is thick enough you should not have a problem pouring boiling syrup over just out of the oven baklava – maybe it makes a difference if it`s rolled baklava – would be curious on your thoughts
Over the past 8 years you have made My Greek Dish the number one destination for anyone searching for authentic Greek recipes! For that I cannot thank you enough!
It all started with an idea… To collate and publish all those recipes that I loved when I was young, the ones I made with so much love for my children and grand children!
So go ahead, explore my delicious collections and don’t forget to leave me a comment, connect with me on Facebook or Instagram and sign up to my mailing list so you never miss out on my latest creations!
(610 votes, average: 4.90 out of 5)
Loading...
I’m really confused about the skewers. Can’t you just roll them up without them? What purpose do they serve?
I really like the idea of the rolls!
Yes you can but I’ve found that the skewers help keep the phyllo dough rolled up neatly and straight 🙂
I do wish there was a video showing how to use the skewers for rolling- sounds like a great ideas, but very confused with the concept
Same. The recipe says to use 2 skewers, but the picture shows only 1 skewer. Also does she roll it from the end where the skewer is? What about the other end that doesn’t have folded phyllo on it? I’m also confused.
Video here shows the skewers bring used: https://youtu.be/GXeGiPtMUlY
Thank you for the video site. It certainly simplified the skewer rolling process!
Absolutely perfect!! These were so crunchy and the flavor was amazing. Not too sweet or overpowering in any way. Also, not “soggy” that others I have tried. Thank you so much for this recipe. My family & friends all loved it!!
Your welcome Debbie! So glad you and your loved ones loved them 🙂
Hi Eli,
Can you bake saragli @ 180 degrees if using Antoniou filo pastry? If so, for how long?
May I make this but not bake it and freeze to bake later?
In the picture there’s only 1 skewer. Do you fold part of the phyllo over the skewer about halfway? Then roll from the end with the skewer, rolling over the single layer on the far end? Sorry, just confused. Thanks.
I’m about to make this for the first time and not sure if I should use raw nuts or roasted nuts?
Raw unsalted nuts are generally the normal used.
I loved making these in rolls, turned out perfect however I made 1 and 1/2 of the syrup with more honey cause my husband loves it syrupy.
Ok. I love making the baklava rolls. Instead of skewers, I take the long round stick from the bottom of a wood suit hanger . I have used it for years and it works beautifully.
Has anyone added a bit of rose water to this recipe?
Can you make this a day ahead?
if your syrup is thick enough you should not have a problem pouring boiling syrup over just out of the oven baklava – maybe it makes a difference if it`s rolled baklava – would be curious on your thoughts
you can pour boiling syrup over oven hot baklava – as long as the syrup is thick enough – don`t know about rolled baklava