Greek Rolled Baklava with Walnuts and Honey Syrup

Be the first to rate

(No Ratings Yet)

Loading...

Saragli is a traditional Greek rolled baklava from the regions of Serres and Thrace, where sheets of paper-thin phyllo are layered with a spiced walnut filling, rolled into long logs, and baked until shatteringly crisp. The hot pastries are then drenched in a slow-cooked honey-lemon syrup perfumed with cinnamon and cloves, allowing the buttery layers to soak up the fragrant sweetness without going soggy.

Nutrition Facts

Per serving (estimated)

• 515 kcalCalories
• 29 gFat
• 11 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 38 gSugar
• 7 gProtein
• 190 mgSodium
• 185 mgPotassium
• 48 mgCalcium
• 1.8 mgIron
• 2 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the walnut filling

• 3 cups (300 g) walnuts, finely chopped
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Pinch of fine sea salt

For assembly

• 1 lb (450 g) package #4 thin phyllo dough (about 20 sheets)
• 1 cup (225 g) unsalted butter, melted and slightly cooled
• 1 tablespoon fresh lemon juice (for brushing)

For the honey-lemon syrup

• 1 1/4 cups (300 g) granulated sugar
• 1 cup (340 g) Greek thyme honey
• 1 cup (240 ml) water
• 1 cinnamon stick (about 3 inches)
• 4 whole cloves
• 1 wide strip of lemon peel
• 2 tablespoons fresh lemon juice

Directions

1. Make the syrup first so it can cool completely: combine sugar, honey, water, cinnamon stick, cloves, and lemon peel in a medium saucepan. Bring to a gentle boil over medium heat, stirring until the sugar dissolves, then simmer uncovered for 10 minutes until slightly thickened. Stir in the lemon juice, remove from heat, discard the aromatics, and let cool to room temperature (this is essential for a crisp finish).
2. Preheat the oven to 350°F (175°C) and butter a 9×13-inch baking pan. In a bowl, toss the chopped walnuts with the sugar, cinnamon, cloves, and salt until evenly coated.
3. Unroll the phyllo and lay it flat on a clean kitchen towel. Cover the stack with a second lightly dampened towel, removing only the sheets you are actively working with to prevent drying and cracking.
4. Work with one sheet at a time: lay a phyllo sheet on the counter with the long side facing you and brush lightly all over with melted butter. Layer a second sheet on top, brush again, then repeat with a third (and optionally fourth) sheet.
5. Sprinkle about 3 tablespoons of the walnut mixture in a thin, even line along the bottom long edge of the stacked phyllo, leaving a 1-inch border on each side. Fold the short ends inward about 1 inch to seal the filling, then roll up tightly from the long edge into a snug log, brushing the final edge with butter to seal.
6. Using a sharp serrated knife, cut each log into 2-inch pieces if you prefer individual portions, or keep whole. Arrange seam-side down in the prepared pan, fitting them snugly together in a single layer.
7. Brush the tops and sides generously with the remaining melted butter. Bake on the middle rack for 40-45 minutes, rotating the pan once, until the rolls are deep golden brown and crisp on top.
8. Immediately remove the pan from the oven and slowly pour the cooled syrup evenly over the hot baklava (the temperature contrast is what keeps the phyllo crisp rather than gummy). Let the syrup absorb for at least 4 hours, ideally overnight, before serving.

Cook’s Notes

• Always pour cold syrup over hot baklava (or vice versa) – matching temperatures will produce a soft, soggy pastry instead of crisp, syrup-soaked layers.
• Keep phyllo covered with a barely damp kitchen towel at all times; even 2 minutes of exposure to air will make the sheets crack and crumble.
• For an even deeper flavor, toast the walnuts in a dry skillet over medium heat for 4-5 minutes before chopping.
• A serrated knife with a gentle sawing motion (rather than pressing down) gives the cleanest cuts through the layered phyllo without crushing the logs.
• Saragli keeps in an airtight container at room temperature for up to 2 weeks, and many Greeks insist the flavor is even better on day two once the syrup has fully penetrated.

You might also like

European

Lemon-Herb Chicken and Farro Bowl

European

Greek Island Baked Chickpea Stew

European

Cretan-Style Barley Rusk with Tomato and Feta

European

Greek Shrimp Saganaki with Tomatoes and Feta