Baklava Rolls (Greek Saragli)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   In a saucepan, combine 2 cups granulated sugar, 1½ cups water, and 1 cinnamon stick. Heat over medium heat until boiling, then simmer for 5 minutes.
   ▶ ≈0:28
2. 2
   Remove from heat, discard the cinnamon stick, and stir in 1 teaspoon pure vanilla extract. Let the syrup cool completely.
   ▶ ≈0:42
3. 3
   Pulse 1 cup walnuts and 1 cup almonds in a food processor several times until finely ground. Transfer to a large bowl.
   ▶ ≈0:56
4. 4
   Add 2 teaspoons ground cinnamon and ¼ teaspoon ground cloves. Mix well and set aside.
   ▶ ≈1:17
5. 5
   Preheat oven to 325°F (160°C). Take one sheet of phyllo, drizzle with melted butter, and gently brush to cover the entire surface.
   ▶ ≈1:57
6. 6
   Sprinkle about a tablespoon of the nut mixture evenly over the phyllo, place another sheet on top, brush with butter, and sprinkle more nut mixture.
   ▶ ≈2:11
7. 7
   Place a wooden skewer at the bottom and roll the phyllo sheets loosely from one end to the other. Squeeze the ends toward the center to create a crinkled effect.
   ▶ ≈2:31
8. 8
   Remove the skewer carefully and place the roll on a buttered 9×13-inch baking dish or quarter-sheet pan. Repeat with remaining phyllo and filling.
   ▶ ≈2:45
9. 9
   Cut the rolls into thirds. Brush the tops generously with remaining melted butter.
   ▶ ≈3:03
10. 10
    Bake on the center rack for 45-50 minutes, or until golden brown and crisp.
    ▶ ≈3:37
11. 11
    As soon as the rolls come out of the oven, pour the cooled syrup evenly over them. Let sit at room temperature for at least 1-2 hours to allow the syrup to be absorbed before serving.
    ▶ ≈3:45
12. 12
    Optional: garnish with ground pistachios or drizzle with chocolate ganache. Enjoy!
    ▶ ≈4:03