Saragli

Saragli is a delicious pastry made with layers of nut-filled phyllo dough. It’s crispy on the outside and sweet on the inside, making it a perfect treat for any occasion. This dessert is popular in many cultures and is sure to please anyone with a sweet tooth.

Why Make This Recipe

Making Saragli is a great way to enjoy a sweet snack or dessert. It’s easy to prepare and you can use your favorite nuts. Plus, the homemade syrup adds an extra layer of flavor. This recipe is perfect for sharing with family and friends.

How to Make Saragli

Ingredients:

1 package phyllo dough
1 cup unsalted butter, melted
1 cup pistachios, finely chopped
1 cup almonds, finely chopped
1 cup walnuts, finely chopped
1 cup sugar
1 cup water
1/2 cup honey
1 teaspoon vanilla extract
1/2 teaspoon cinnamon

Directions:

Preheat the oven to 350°F (175°C).
In a bowl, mix the chopped pistachios, almonds, walnuts, and cinnamon together.
Lay a sheet of phyllo dough on a clean surface, brushing it lightly with melted butter. Repeat this process with 5 more sheets, layering them on top of each other.
Place about 2-3 tablespoons of the nut mixture along one end of the phyllo dough. Roll it tightly into a log shape.
Place the rolled saragli in a greased baking dish and repeat the process with the remaining dough and filling.
Once all are rolled and in the dish, brush the tops with the remaining melted butter.
Bake in the preheated oven for about 30-40 minutes until golden brown and crunchy.
While the saragli is baking, prepare the syrup: In a saucepan, combine sugar, water, honey, and vanilla extract. Bring to a boil and simmer for about 10 minutes.
Once the saragli is done baking, remove it from the oven and pour the hot syrup over it. Allow it to soak for several hours or overnight for best results.
Cut into pieces and serve.

How to Serve Saragli

Serve Saragli on a nice plate, and enjoy it with a cup of tea or coffee. It makes a great dessert or snack for gatherings and special occasions.

How to Store Saragli

Store Saragli in an airtight container at room temperature. It can last for about a week, but it’s best to eat it fresh. If you need to keep it longer, you can refrigerate it, but it may lose some crunch.

Tips to Make Saragli

Be gentle when handling the phyllo dough; it can tear easily.
Make sure to use enough butter between the layers for a crispy texture.
Let the Saragli soak in syrup for longer to enhance the flavor.

Variation (If Any)

You can change the nuts according to your preference. Try adding walnuts or hazelnuts for a different flavor. You can also add spices like nutmeg for a twist.