Saragli (Greek Rolled Baklava)

Steps

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1. 1
   Measure out the walnuts (100 g) and almonds (100 g), combine them with granulated sugar (2 tbsp) and cinnamon (1 tsp), and mix thoroughly to create the nutty filling.
   ▶ ≈0:11
2. 2
   Melt the butter (200 g) over low heat and carefully remove the foam that rises to the surface to prevent the milk solids from burning during baking.
   ▶ ≈0:48
3. 3
   Take a phyllo sheet, lightly spray it with water, and brush with the melted clarified butter.
   ▶ ≈1:38
4. 4
   Distribute the nut filling along the phyllo sheet and roll it tightly and evenly into a log.
   ▶ ≈1:55
5. 5
   Repeat steps 3 and 4 with the remaining phyllo sheets and filling until all are used.
   ▶ ≈2:17
6. 6
   Grease a baking pan with melted butter and arrange the rolled pastries inside.
   ▶ ≈2:38
7. 7
   Cut the baked rolls into smaller pieces and brush them again with melted butter.
   ▶ ≈3:03
8. 8
   Bake at 170°C (340°F) for 30–35 minutes until golden and crispy.
   ▶ ≈3:19
9. 9
   Prepare the syrup by combining water (400 ml), sugar (300 g), lemon peel, cinnamon stick, and lemon juice in a pot. Simmer over low heat for 5 minutes.
   ▶ ≈3:19
10. 10
    Stir in the honey (100 g) until well combined.
    ▶ ≈3:51
11. 11
    Remove the hot saragli from the oven and immediately pour the warm syrup over it, allowing the pastry to absorb the liquid.
    ▶ ≈4:15
12. 12
    Let the saragli cool completely, then garnish with pistachio before serving.
    ▶ ≈4:25