Greek Honey Pastry Rolls (Print Version)

# Ingredients:

→ Sweet Honey Syrup

01 - 420g granulated sugar
02 - 250ml fresh water
03 - 20ml freshly squeezed lemon juice
04 - 1 aromatic cinnamon stick
05 - 6 fragrant whole cloves
06 - 1 tablespoon pure honey

→ Crispy Phyllo Rolls

07 - 20 delicate phyllo pastry sheets (about 400g package)
08 - 160g roughly crushed almonds
09 - 150g coarsely chopped pistachios
10 - 100g broken walnut pieces
11 - 1 tablespoon warm ground cinnamon
12 - 1 teaspoon aromatic ground cloves
13 - 1 tablespoon raw cane sugar
14 - 300g rich unsalted butter, melted until golden

# Instructions:

01 - Combine sugar, water, fresh lemon juice, cinnamon stick, whole cloves, and honey in a medium saucepan. Heat over medium flame while stirring gently until the mixture reaches a rolling boil. Let it bubble vigorously for exactly one minute, then remove from heat and allow to cool completely while you prepare the rolls.
02 - Heat your oven to 200°C with fan circulation. Generously butter every surface of your 23cm x 30cm baking dish, making sure to coat the corners well. Mix all the crushed nuts with cinnamon, ground cloves, and raw sugar in a large bowl until evenly distributed.
03 - Lay one phyllo sheet on a clean counter and brush thoroughly with melted butter. Place a second sheet directly on top and brush again with butter. Scatter a generous handful of the spiced nut mixture evenly across the surface. Fold the bottom edge upward about 5cm to create a neat border.
04 - Position two wooden skewers along the folded bottom edge. Roll the phyllo tightly around the skewers to form a neat cylinder. Using gentle pressure, scrunch the rolled phyllo toward the center with your hands, creating beautiful ruffled edges. Carefully slide out the skewers and nestle the finished roll snugly into your prepared baking dish.
05 - Continue the rolling process until all phyllo sheets are used and your dish is filled with neat rows of saragli. Using a sharp serrated knife, slice each roll into three equal portions or your preferred size. Brush the tops generously with any remaining melted butter, ensuring every surface glistens.
06 - Slide the dish into your preheated oven and bake at 200°C for exactly 20 minutes until lightly golden. Reduce temperature to 100°C and continue baking for another 40 minutes until the rolls are deeply golden and wonderfully crispy.
07 - Remove the hot baklava from the oven and immediately drizzle the completely cooled syrup over every roll. The contrast between hot pastry and cool syrup creates the perfect texture. Allow the saragli to rest for several hours so they can fully absorb the sweet syrup before serving.

# Notes:

01 - These traditional Greek saragli are essentially baklava in roll form, creating individual portions that are easier to serve and absolutely stunning to present.
02 - The key to perfect saragli is ensuring your syrup is completely cool before pouring it over the hot pastry - this prevents the phyllo from becoming soggy.
03 - Store covered at room temperature for up to one week, though they're best enjoyed within the first few days when the phyllo maintains its crispness.

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