A delicacy of Thrace (north-east part of Greece). It is a crispy filo pastry sweetened with syrup. It resembles traditional baklava, but in the shape of rolls!
Serves: 30 pieces Preparation: 10′ + 1h waiting Cooks in: 2h & 30′ Ready in: 3h & 30′
For the dough
3 cups flour
1 tsp salt
½ cup extra-virgin olive oil
½-⅓ cup lukewarm water
For the stuffing
3½ cup walnuts, coarsely chopped
½ cup dried breadcrumbs, finely chopped (optionally)
1 tbsp cinnamon, powdered
2-3 tbsp sugar
1 cup extra-olive oil for drizzling
For the syrup
1 cup water
2½ cup sugar
1 cinnamon stick
1 lemon, juiced
Dough: In a bowl mix flour and salt, add oil and water in batches and knead until you get a smooth dough. Rest for 1 hour.
Stuffing: In a bowl mix all ingredients.
Syrup: In a small saucepan boil water with sugar and cinnamon stick for 5-6′, until syrupy. Remove from heat and stir in lemon juice. Leave to cool.
Divide dough in 4 balls and open in thin phyllo sheets, sprinkling your working surface with cornflour. Cut sheets in strips 15cm wide. Sprinkle with the stuffing and create rolls with the help a knitting needle. Transfer on a buttered baking dish, placing each roll one next to the other.
Preheat oven at 180C/fan. Heat 1 cup of olive oil until very hot ( a piece of bread should brown in 30 seconds) and pour over the rolls. Bake for 30′ at 180C, then reduce heat and bake at 130C for another 2 hours.
Remove saragli from the oven and drizzle with cold syrup and wait until absorbed. Transfer on a platter and serve.
Photo: Vangelis Paterakis – Food styling” Antonia Kati
Και η ελληνική συνταγή: Θρακιώτικο σαραγλί