Baklava Rolls Recipe Easy (Homemade Greek Saragli)

This easy Greek baklava rolls recipe, known as Saragli, is one of the best bite-sized desserts around and much easier than the traditional style! This version of rolled baklava is the perfect mix of crispy, buttery layers of phyllo dough filled with spiced nuts and soaked in a fragrant honey syrup.

If you love this dessert, be sure to check out my traditional baklava recipe for the classic version of this sweet treat. For a showstopping twist, don’t miss my baklava cheesecake recipe. And if you’re after something even simpler, I highly recommend my no-bake mosaiko recipe for a quick and delicious Greek treat!

Jump to:

• Why you will love this recipe
• Overview of the key steps
• Watch the short video tutorial
• Ingredients
• Preparation
• Step-by-step Instructions
• Top tips
• Serving Suggestions
• Storage
• FAQs
• 📖 Recipe

Why you will love this recipe

• Rich, Nutty Flavour: This Greek baklava rolls recipe is loaded with crushed almonds, walnuts, and pistachios. Every bite is filled with nutty flavour and satisfying crunch. This mix of nuts makes the dessert extra tasty.
  
• Warm Spices: Ground cinnamon and ground clove add a cosy, warm flavour to the filling. They’re the perfect match for the sweet honey syrup.
  
• Quick and Easy to Make: This rolled baklava version is so simple to prepare, that you can enjoy a traditional Greek treat without spending hours in the kitchen.
  
• Beautiful on the Plate: With their golden, flaky layers, these bite-sized "cigar shaped" desserts look amazing. They’re perfect for impressing guests or treating yourself!

Overview of the key steps

Here’s a quick look at the steps to make 30 delicious Greek baklava rolls. Making different shapes like this is much easier than the traditional layered baklava!

1. Make the Syrup: Start by boiling sugar, water, lemon juice, and spices, then set it aside to cool.
   
2. Prepare the Nut Mixture: Blend pistachios, walnuts, and almonds with warm spices.
   
3. Assemble the Rolls: Layer the phyllo sheets with butter, add the nut filling, and roll them up.
   
4. Bake and Add Syrup: Bake the rolls until they’re golden brown, then pour the cooled syrup over the hot baklava for perfect flavour.

Watch the short video tutorial

Watch the video below to see just how easy it is to make one of the best Greek phyllo desserts! It’s perfect for sharing with friends and family!

Don’t forget to like, comment, and share the video with anyone who would love this recipe!

Ingredients

Let’s take a closer look at what makes this recipe so special! As always, check the recipe card below for precise quantities.

Syrup Ingredients

• Sugar & Honey: This combo adds the perfect sweetness! The honey gives the syrup a richer, deeper flavour that makes all the difference.
  
• Lemon Juice: Fresh lemon juice brightens up the syrup and balances the sweetness. It’s a small touch, but it brings everything together.
  
• Cinnamon Stick & Cloves: Whole spices like cinnamon and ground cloves give the syrup a warm, aromatic base that’s perfect for this dessert.
  
• Water: Water is the base of the syrup, letting all the other ingredients blend into a sweet, fragrant syrup.

Note: Many people enjoy adding a splash of orange blossom water or rose water for a touch of floral aroma. You can experiment with these if you like!

Nut mixture

• Pistachios, Almonds & Walnuts: A mix of crushed pistachios, almonds, and walnuts gives the filling a nutty flavour and crunchy texture. I like to grind them in a food processor until they’re in small pieces, but not too fine so you still get some texture in every bite.
  
• Ground Cinnamon & Cloves: A dash of cinnamon and cloves adds a warm, cosy spice to the filling. This spice mix is a classic in Greek desserts!
  
• Raw Sugar: Just a touch of raw sugar adds a hint of sweetness and helps balance the flavours in the nut mixture.

Phyllo Pastry & Butter

• Phyllo Dough Sheets: The phyllo dough is the foundation of this dessert! We don’t use puff pastry here, as phyllo sheets create the light, crispy layers that make these rolls so special. Make sure the sheets are fresh or fully thawed so they’re easy to handle.
  
• Melted Butter: Brushing each phyllo sheet with melted butter gives the rolls a crispy, golden layer and a rich flavour. Don’t skip this step, as it’s the key to those perfect flaky layers!

Preparation

I love getting everything ready in advance to make the cooking process go as smoothly as possible, especially if this is your first time making these. Here’s what you need to get set up for success!

• Clean Work Surface: Start with a large kitchen counter or clean workspace. This gives you plenty of room to layer and roll the phyllo sheets.
  
• Small Pot for Butter: Melt the butter in a small pot and keep it close by while working with the phyllo sheets.
  
• Large Bowl for Nut Mixture: Use a large bowl to mix the crushed nuts with spices. Prepare this mixture ahead of time so you’re ready to assemble.
  
• Food Processor or Pestle & Mortar: Crush the nuts to your desired texture with a food processor, or use a pestle and mortar if you prefer crushing by hand for a more rustic feel.
  
• Damp Kitchen Towel: Use a clean, damp kitchen towel to cover the phyllo sheets while you work to prevent them from drying out.
  
• Pastry Brush & Wooden Skewers: Have a pastry brush for applying melted butter and wooden skewers (souvlaki sticks) for rolling and shaping the baklava rolls.
  
• Sharp Knife: Use a serrated knife (with small teeth) for easily cutting the rolled baklava into portions before baking.
  
• Baking Dish: I use a 23cm by 30cm baking dish and it works well. If your dish size is different, ensure that the rolled baklava sits snugly, side by side, so they bake evenly. There’s no need for a baking sheet.

Step-by-step Instructions

Follow these steps to bring these Greek baklava rolls to life! Use the images as a guide, and if you need extra help, watch my video for detailed, step-by-step guidance on the cooking process.

Syrup Preparation

1. Combine Ingredients: In a medium saucepan, add the sugar, water, lemon juice, a cinnamon stick, cloves, and honey. This combination creates a simple syrup that's fragrant and brings sweetness and balance to your baklava rolls.
   
2. Bring to a Boil: Place the saucepan over medium heat, stirring occasionally, and allow the mixture to come to a gentle boil. Once it starts boiling, continue for 1 minute to ensure the sugar dissolves completely and the spices infuse into the syrup.
   
3. Cool Completely: Turn off the heat and set the syrup aside to cool. This step is important, as pouring cold syrup over the hot baklava rolls later on gives them the perfect texture and flavour.

Nut mixture

1. Crush the Nuts: Using a blender, food processor, or pestle and mortar, crush the almonds, walnuts, and pistachios into small pieces, but keep a bit of texture.
   
2. Mix with Spices: In a large bowl, combine the crushed nuts with ground cinnamon, ground cloves, and raw sugar. Stir everything together until evenly mixed. The spices add warmth and an aromatic touch that really complements the sweet syrup. Set the mixture aside and ready for assembly.

Assembling the Saragli (Rolls)

1. Preheat the Oven: Set your oven to a high heat of 200°C (fan-forced) so it’s ready to bake once you finish assembling the rolls.
   
2. Prepare the Baking Dish: Butter the bottom and sides of your 23 cm by 30 cm baking pan/ dish. The butter prevents sticking and adds a rich flavour to the bottom of the baklava rolls.
   
3. Layer the Phyllo Sheets: Place one sheet of phyllo dough on a clean working surface and brush it lightly with melted butter. Add a second sheet on top and brush again with butter. This layering gives the phyllo a delicious, flaky texture.
   
4. Add the Nut Mixture: Sprinkle a few handfuls of the prepared nut mixture evenly over the phyllo sheet. Avoid overloading it, a thin layer of nuts is just right to keep the rolls easy to shape.
   
5. Fold and Place the Skewers: Fold the bottom edge of the phyllo up about 5 cm to create a straight edge. Place two souvlaki sticks (wooden skewers) along the folded edge, which will help shape the rolls.
   
6. Roll the Phyllo: Carefully roll the phyllo and nut layer tightly around the skewers to create a tube shape. This rolling technique keeps everything compact and makes it easier to achieve the traditional shape for saragli.

7. Create the Crinkle: Gently scrunch the rolled phyllo toward the center of the roll by pushing in from both ends, creating a crinkled look. This adds texture and makes the rolls look beautiful and authentic.
   
8. Remove the Skewers: Slide the souvlaki sticks out from each side carefully to keep the rolled shape intact.
   
9. Arrange in the Baking Dish: Place each rolled phyllo in the buttered baking dish, ensuring the rolls fit snugly side by side. This arrangement helps them bake evenly and hold their shape.
   
10. Repeat: Continue layering, filling, and rolling until you’ve used up all the ingredients and the baking dish is filled with the rolled baklava.
    
11. Cut the Rolls: Using a sharp serrated knife, cut each roll into 3 portions, or to your desired size, to make bite-sized pieces that are easy to serve.
    
12. Brush with Butter: Generously brush the tops of the rolls with the remaining butter to help achieve a golden, crispy finish.

Baking & Finishing Touches

1. Bake: Place the baking dish in the preheated oven at a high heat of 200°C. Bake for 20 minutes, allowing the rolls to start turning golden brown.
   Then, reduce the temperature to a low heat of 100°C and continue baking for an additional 40 minutes.
   NOTE: This slow bake ensures the rolls become crispy and evenly cooked.
   
2. Pour Over the Syrup: Remove the rolls from the oven, and while they’re still hot, pour the cooled syrup evenly over the entire dish. Letting cold syrup soak into hot rolls gives them that perfect sticky-sweet texture without making them soggy.
   
3. Let Rest: Allow the rolls to sit for a few hours so they can fully absorb the syrup. This waiting period lets the flavours blend and gives the dessert its signature softness on the inside with a crispy exterior.

Top tips

• Work with Phyllo Carefully: Phyllo dough can dry out quickly once you open the phyllo package. To keep it soft, cover unused sheets of phyllo dough with a damp kitchen towel.
  
• Avoid Overfilling: Use a thin, even layer of the nut mixture on each phyllo sheet. Too much filling can make rolling difficult and cause uneven baking.
  
• Roll Tightly: Wrap the phyllo tightly around the souvlaki sticks for the best shape. A snug roll helps create that ideal thickness and easier to crinkle.
  
• Butter Each Layer: Generously brush each phyllo sheet with melted butter. This adds the delicious, golden crispiness that makes phyllo desserts so good.
  
• Let the Syrup Absorb: Pour the cooled sweet sugar syrup over the hot rolls and let them sit for a couple of hours. This is the best way to achieve a soft, sticky interior while keeping the exterior crispy.

Serving Suggestions

These Greek baklava cigars are a sweet dessert for any occasion! Here are some of my favourite ways to enjoy and serve them:

• Topped with Fresh Nuts and Honey: Sprinkle fresh walnuts or ground pistachio on top and drizzle with Greek honey *WINK*. This extra touch adds even more flavour and a nice shine.
  
• With Ice Cream: Add a scoop of vanilla or pistachio ice cream. The creamy ice cream goes so well with the crispy, sweet baklava rolls.
  
• Greek Coffee: Pair with a cup of Greek coffee. The coffee’s bitterness is the perfect balance to the sweetness. Try serving alongside other classic Greek treats like paximadia or koulourakia for the ultimate kafe. But if you're after a more indulgent dessert biscuit with your coffee, try my chocolate filled melomakarona recipe!
  
• For a Full Greek Meal: Want the full Greek spread? Enjoy these baklava rolls after a Greek main dish like pastitsio, moussaka, or stifado. A sweet ending to a traditional meal!

Storage

Baklava rolls can be stored at room temperature for up to 2 days. Keep them in a cool, dry area away from direct sunlight to preserve their crispiness and freshness. Avoid refrigerating if possible, as cold temperatures may cause the phyllo to become soggy.

Keep them covered with plastic wrap or in an airtight container.

Refrigeration

If you need to store the baklava rolls for longer than 2 days, place them in an airtight container and refrigerate.

Freezing

Freezing isn’t ideal, as it can impact the texture of the phyllo. However, if you need to freeze the baklava rolls, store them in an airtight, freezer-safe container.

When ready to enjoy, thaw in the refrigerator overnight, then bring to room temperature or warm briefly in the oven to restore some crispiness.

FAQs

📖 Recipe