Saragli (Rolled Baklava) with pistachios

27 May 2022
Prep time
30 minutes
Total time
1 hour 20 minutes

1 pack (450g) baklava Filo pastry (sheets)
1 pack (250g) melted unsalted butter
For the filling
2 cups (300g) ground pistachios (not too finely ground)
For the syrup
2 cups (500g) sugar
1 ½ (375ml) water
1 tbsp (18ml) honey
½ tsp (1g) cardamom powder
3 tbsp (18ml) lemon juice



First, we make the syrup: In a pot, add the sugar, water, honey and cardamom. Let the water boil, reduce the heat and boil for 7-8 minutes. Add the lemon juice, stir and remove from the heat. Set it aside to cool down.
Pre-heat the oven at 180° on Fan. Butter a 30cm pan.
On the counter, spread a Filo sheet with the wider side towards you, and sprinkle it with a bit of butter. Add 2 wooden skewers in its middle (connected at their edges as to cover the whole width of the Filo) and fold the Filo.
Sprinkle with 1 ½ tablespoon pistachios. Roll the Filo, not too tightly. Press the whole roll from its sides with your hands towards the middle so it wrinkles, and remove the skewers. Place the Saragli into the middle of the pan, shaping a “snail”. Butter the top of the Filo well so it doesn’t dry out. Repeat the process with the rest of the sheets, continuing the “snail”. Any butter that’s left over, sprinkle it over the sheets. Bake into the pre-heated oven for 35-40 minutes. Remove from the oven and pour the cold syrup over it. Let it absorb the syrup, sprinkle pistachios on top, and serve.

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