Greek Baklava Rolls

Greek baklava is a deliciously rich phyllo dessert with a sticky-sweet nut filling. Instead of squares, make this recipe for baklava rolls, also known as saragli; an impressive and decadent dessert! 👇 RECIPE BELOW

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Ingredients

16 oz Phyllo dough (18-20 sheets each)

Filling
1 1/2 cups butter or ghee, melted
4 cups walnuts, chopped fine
2 tsp cinnamon

Syrup
1 3/4 cup sugar
1 1/4 cup water
2 tbsp lemon juice
2 tsp orange water

Equipement
5/16" or 3/8" wood dowling about 4’ piece cut in half (See Note 1)


Instructions

Melt butter and set aside.

Blitz walnuts and cinnamon in a food processor or chop by hand until a fine crumb. Reserving 2 tablespoons for topping, and set all aside.


Assembly
Preheat oven to 350°F.

On a clean surface lay out phyllo dough and brush top layer with butter, top with cinnamon nut mixture.

Place a small long wooden dowel on edge closet to you on top of the walnut mixture, lift one sheet of dough, wrap it around dowel and roll completely to end of dough piece. Leave it at end of sheets.

Brush another layer with butter and lift previously rolled dough on the one layer closet to you and roll one more time.

Place seem side down on working surface and using both hands on either end of dowel, squish the two ends together to make the crinkled baklava.

Using one hand push one end of the crinkled baklava and slide off dowel into 2 8”x8” baking pans. Repeat making baklava with sheets.

Bake uncovered for 30-35 minutes or until tops are golden brown.

Syrup:
While it's baking, add the ingredients to a saucepan and boil for 10 minutes, stirring often. Cool for 10 minutes.

Remove baklava from oven and rest 10 minutes. Pour syrup evenly over baklava, sprinkle chopped walnuts on top and allow to rest for 1 hour before slicing. I typically get 5 rolls per 8x8" pan and cut each roll into thirds for 15 pieces each pan.

Notes
1. I purchase a 5/16" or 3/8" wood dowling that came in a 4' length. It was $0.98 at Home Depot. I cut it in half and it works perfect.

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