Sari Burma Baklava Rolls - Saragli

5 from 1 vote

Sari Burma Baklava Rolls - Saragli

Sari Burma Baklava Rolls, known as Saragli in Greek cuisine and Burma Baklava in Turkish cuisine, are a delicious twist on the classic layered baklava.

Prep Time10

Cook Time40

Total Time50

Course: Dessert, Snack

Cuisine: Greek, Mediterranean, Turkish

Diet: Vegetarian

Servings: pieces

Calories: 247kcal

Author: Ayla Clulee

Equipment

1 kitchen scale
1 baking dish
1 ince oklava
1 small knife

Ingredients

1 lbs phyllo pastry (16 sheets) (1 pack of 470 grams)
½ cup clarified butter
¼ cup vegetable oil
2 cups ground pistachio

For the Syrup

2 ½ cups water
2 ½ cups caster or granulated sugar
lemon juice (few drops)

US Customary - Metric

Instructions

Preparing the Syrup

Start by making the syrup, as it needs time to cool completely before being poured over the baked rolls. Place the water and sugar in a pan and put on medium heat.
Stir it until the sugar dissolves, bring the mixture to a boil, then reduce the heat and gently simmer for 15-20 minutes.
Add a few drops of lemon juice, let it simmer for a few more minutes, and then remove the pan from heat. Let it cool down while preparing the filo sheets.
Chop the nuts finely, either by hand or using a food processor. Set it aside.

Assembling the Burma Baklava

Preheat the oven to 175 °C - 350° F.
Mix clarified butter and vegetable oil in a small bowl.
Open the packaging of phyllo dough, lay it on a clean worktop, and keep it covered with a damp towel to prevent it from drying out.
Place one sheet of phyllo dough on a clean working surface and drizzle a spoon of the butter mixture over it. Place another phyllo sheet on top and lightly drizzle it with butter too.
Sprinkle on 2 tablespoons of ground pistachio over half of the buttered phyllo sheets, and spread it evenly.
Place oklava (thin rolling pin) at the bottom of phyllo sheet as it shows in the picture, and roll it up.
Using your hands, gently press the ends towards the middle, tuck them in and remove the rolling pin. Place it on your baking dish and repeat with the remaining phyllo sheets.
Using a sharp knife, cut the each of the baklava rolls in three pieces. 16 pieces of phyllo sheets will give you 24 portions in total.

Baking the Baklava Rolls

Brush the tops generously with more melted butter. Bake in a preheated oven for 30-40 minutes, or until golden and crisp.
Once the rolls are out of the oven, leave them for 5 minutes, and then slowly pour the cooled syrup over them while they’re still hot. The syrup will soak into the rolls, ensuring every bite is moist and flavorful.
Let them sit for a few hours, ideally overnight to fully absorb the syrup.
Sprinkle on ground pistachio before serving with a dollop of Homemade Turkish Ice Cream - Maras Dondurma.

Video

Notes

If you have frozen filo pastries, you'll need to thaw them in the fridge overnight. Don't forget to bring them to room temperature before building baklava rolls.
Once the packaging is opened, keep the filo pastries covered with a damp towel to avoid them drying.
You can make the syrup up to 3 days in advance! Make sure it is at room temperature before slowly pouring it over the freshly baked hot baklava.
Use clarified butter or ghee to avoid dark and burnt marks on top of the baklava rolls.
Butter is key to achieving the signature crispiness of the phyllo layers. Be generous but even when brushing it on.
Chop the pistachio nuts finely, without turning them into a paste or powder.
Let the baklava rolls rest after adding the syrup to ensure they’re evenly soaked and flavorful.

Nutrition