Saragli: Exquisite Greek Rolled Baklava with Walnuts and Syrup

• Honey50g honey
• Phyllo Dough1 (450g) package phyllo dough (approx. 15-20 sheets)
• Walnuts300g walnuts, finely chopped
• Ground Clove1/2 tsp ground clove (optional)
• Sugar100g granulated sugar (for filling), 400g (for syrup)
• Water300ml water (for syrup)
• Butter200g unsalted butter, melted and clarified
• Lemon Peel1 strip lemon peel (for syrup)
• Ground Cinnamon1 tbsp ground cinnamon

How to Make It

• 1

  First, prepare the walnut filling. In a medium bowl, combine 300g of finely chopped walnuts with 100g of granulated sugar, 1 tablespoon of ground cinnamon, and 1/2 teaspoon of ground clove (if using). Mix well with your hands to ensure the spices are evenly distributed throughout the nuts. Set aside.

• 2

  Next, prepare the syrup. In a small saucepan, combine 400g of granulated sugar, 300ml of water, and 1 strip of lemon peel. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves. Reduce the heat to low and simmer for 5-7 minutes until the syrup thickens slightly. Remove from heat, stir in 50g of honey, and let the syrup cool completely. It's crucial for the syrup to be cold when poured over the hot saragli for best results.

• 3

  Preheat your oven to 160°C (325°F). Prepare a baking pan (approximately 25x35 cm or 9x13 inches) by lightly greasing it with some of the melted clarified butter. Unroll the phyllo dough carefully and keep it covered with a damp cloth to prevent it from drying out. Clarify your butter by melting it gently and skimming off any foam, then carefully pouring off the clear butterfat, leaving the milk solids behind.

• 4

  Lay out 3-4 sheets of phyllo dough on a clean, dry surface, overlapping slightly if necessary. Brush the entire surface generously with melted clarified butter using a pastry brush. Sprinkle a thin, even layer of the walnut filling over the buttered phyllo, leaving a small border around the edges.

• 5

  Place a thin rolling pin (or a smooth, round wooden dowel) at the edge of the phyllo closest to you. Carefully roll the phyllo sheets tightly around the pin, gathering the filling inside. This technique creates the characteristic rolled shape. Once rolled, gently push both ends of the phyllo roll towards the center, crinkling it slightly to create a more compact shape and texture.

• 6

  Carefully remove the rolling pin from the crinkled phyllo roll. Using a sharp knife, cut the long roll into individual pieces, about 3-4 cm (1.5 inches) long. Arrange these saragli pieces snugly in the prepared baking pan, cut-side up. Repeat the process with the remaining phyllo sheets, butter, and filling until the pan is full.

• 7

  Pour any remaining melted clarified butter evenly over all the saragli pieces in the pan. This helps ensure they become wonderfully golden and crisp. Bake in the preheated oven for 50-60 minutes, or until the saragli is deeply golden brown and perfectly crisp. Keep an eye on it to prevent burning, as phyllo can brown quickly.

• 8

  Immediately upon removing the hot saragli from the oven, slowly and evenly pour the *cold* honey-lemon syrup over the entire pan. You will hear a delightful sizzling sound as the hot pastry absorbs the cold syrup. Allow the saragli to cool completely and absorb all the syrup for at least 4-6 hours, or preferably overnight, before serving. This patience will be rewarded with perfect, non-soggy pastries.