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Saragli - rolled Baklava


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Ingredients

45 piece(s)

Syrup

  • 250 grams sugar
  • 200 grams water
  • 1 lemon, rind of whole lemon in strips
  • 1 Lemon Juiced
  • 3 Strips of orange peel
  • 4 whole cloves
  • 1 cinnamon stick

Filling

  • 1 packet of filo pastry
  • 125 grams Butter
  • 200 grams almonds, blanched and roasted
  • 60 grams sugar
  • 1 teaspoon ground cinnamon
  • 6
    50min
    Preparation 25min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
5

Recipe's preparation

    Saragli
  1. Saragli is a rolled up version of Baklava which the traditional Christmas version which was made by my grandmother in Greece. My mother continued this tradition here in Australia and I would like to continue it for the next geneerations to come. 

  2. Syrup
  3. Place all the syrup ingredients in the TM bowl and cook for 25 minutes, 100 degrees, Counter-clockwise operation Speed 1.5. Do not place MC in the lid, allowing for some evaporation and the syrup to be stickier. 

    Pour into a jug and set aside. 

    Make this ahead of the filling, allowing it to cool down. 

  4. Filling
  5. Preheat your oven to 180 degrees.

    Melt the butter in a saucepan. 

    Grease your baking tray with melted butter. 

  6. Place the almonds, sugar and cinnamon into the bowl and chop for 6 seconds, speed 3. Pour out into a bowl and put aside. 

     

  7. Take the filo pastry out of the packet. I lay it out flat onto a thermomat, rolling it back up whilst not in use so that it does not dry out. If you do not have a thermomat then cover the pastry with a slightly damp (but not wet) tea towel. 

  8. Take one sheet of filo pastry and fold in half. Brush top two thirds with melted butter. Then sprinkle 1 heaped tablespoon of nut mixture over the butter. 

  9. Place a thin dowel in the middle of the remaining bottom third of pastry. Fold the pastry below the dowel over and then begin to roll it up towards the top. Be careful not to tighten too much as you roll. 

  10. Pinch the two ends and push ends in towards the centre so that you have a scrunched piece. Slide it off the dowel. 

  11. At this point the Saragli can be arranged in a number of ways. My mother would coil it around in a round tray, starting from the outside and working towards the centre. 

    You may like to arrange it in rows in a rectangular tray or even cut the piece in half and make individual coils (an ideal serving size). 

    You may cut the longer pieces into individual bite size pieces (ideally 3 pieces).

  12. Bake in a moderate oven for 25 minutes until the filo is browned on the top. 

  13. Pour the cooled syrup over the saragli as soon as you take it out of the oven. Allow it to cool and also for the syrup to be absorbed into the pastry & filling before eating. 

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Tip

Be careful not to roll the pastry too tightly or to overfill with nut filling as the filo can tear. 

You can use other nuts, such as walnuts, or even sesame seeds in place of almonds. 

This can also be made in the TM5. 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Great recipe and very easy to follow ...

    Submitted by Miljai on 3. August 2019 - 16:48.

    Great recipe and very easy to follow Smile
    Next time I will chop the nuts before cooking syrup to save on cleaning time and my lemon was probably a little on the large size so think only half a lemon or less would have done fine.
    .

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