Saragli
Saragli is a delicious pastry made with layers of nut-filled phyllo dough that's crispy on the outside and sweet on the inside.
Ingredients
For the pastry
- 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 teaspoon cinnamon
For the syrup
- 1 cup sugar
- 1 cup water
- 1/2 cup honey
- 1 teaspoon vanilla extract
Instructions
Preparation
- 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.
Baking
- 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.
Notes
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.