Why You’ll Love This Recipe
Baklava Rolls, also known as Greek Saragli, are a delightful twist on traditional baklava. These rolls are made with layers of flaky phyllo dough, filled with a spiced nut mixture, and soaked in a sweet honey syrup. Easier to assemble than the classic layered version, these rolls are just as crisp, aromatic, and satisfying—perfect for holidays, gatherings, or a Mediterranean-inspired treat at home.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
phyllo dough (thawed if frozen)unsalted buttermeltedhoneygranulated sugarshelled walnuts and/or pistachioscinnamon groundclove groundlemon juicewater
directions
Preheat your oven to 325°F (160°C) and lightly grease a baking dish.
In a food processor, finely chop the nuts and mix with cinnamon and a pinch of ground cloves.
Lay out one sheet of phyllo dough, brush with melted butter, and layer with a second sheet. Repeat for a third layer.
Sprinkle a spoonful of the nut mixture evenly over the phyllo.
Using a thin rod or skewer, roll the phyllo sheet around it, then gently scrunch the roll from both ends to create a ruffled look. Carefully slide the roll off the rod and place it in the baking dish.
Repeat with the remaining phyllo and filling.
Brush the tops of all rolls with more melted butter.
Bake for 45–50 minutes until golden and crisp.
While the rolls are baking, make the syrup by boiling sugar, water, honey, and lemon juice together for 10 minutes. Let cool.
Once the rolls are baked, immediately pour the cooled syrup over the hot rolls.
Let sit for at least 3–4 hours or overnight to absorb the syrup fully.
Servings and timing
This recipe yields about 20–24 rolls.Preparation time: 30 minutesBaking time: 45–50 minutesSyrup resting time: 3–4 hoursTotal time: 4.5–5 hours
Variations
Add a touch of orange blossom or rose water to the syrup for floral notes.
Use almonds or hazelnuts for a different nut profile.
Sprinkle crushed pistachios over the top after adding syrup for garnish.
Add a pinch of cardamom or nutmeg to the nut mixture for depth.
Use brown butter for a nuttier flavor in the filling.
storage/reheating
Store Baklava Rolls in an airtight container at room temperature for up to 5 days.For longer storage, refrigerate for up to 10 days or freeze for up to 2 months.Bring to room temperature or warm briefly in a low oven before serving if desired.
FAQs
What is the difference between Saragli and traditional baklava?
Saragli is rolled rather than layered, making it quicker and easier to assemble while maintaining the same flavors.
Can I make Baklava Rolls ahead of time?
Yes, they are best made a day ahead to allow the syrup to fully soak in.
Can I use store-bought phyllo?
Absolutely. Just make sure it’s thawed properly and kept covered to prevent drying out.
Is it necessary to use a rod to roll the phyllo?
A thin skewer or even a reusable straw works great, but you can also roll by hand carefully.
Why pour cold syrup on hot baklava?
This contrast helps the syrup absorb better and keeps the rolls crisp.
Can I reduce the sugar in the syrup?
Yes, but the result may be slightly less traditional and less sweet.
Do these rolls stay crispy?
Yes, if stored properly at room temperature and not covered too tightly.
Can I add chocolate or fruit?
Traditionally no, but you can try drizzling with chocolate or adding dried fruit to the filling for a modern twist.
Do I need to cut them before baking?
No need—just roll and bake. They can be sliced after baking and soaking.
Can I use ghee instead of butter?
Yes, ghee is a great substitute and enhances the nutty flavor.
Conclusion
Baklava Rolls (Greek Saragli) are a delicious and elegant dessert that brings all the beloved elements of traditional baklava in a simplified, rolled form. With their flaky layers, nutty center, and honeyed finish, these rolls are a standout treat that’s surprisingly easy to make. Whether for a festive celebration or a sweet indulgence, they’re sure to impress and satisfy.
Print
Baklava Rolls Recipe Easy (Homemade Greek Saragli)
- Prep Time: 45 mins
- Cook Time: 30–35 mins bake + syrup rest
- Total Time: ≈2–3 hrs (including syrup cooling & resting)
- Yield: ≈30 pieces
- Category: Dessert
- Method: Baked
- Cuisine: Greek
- Diet: Vegetarian
Description
Crispy, honey-soaked Greek baklava rolls (saragli) filled with spiced nuts—perfect for a festive treat or afternoon indulgence.
Ingredients
- 450 g phyllo dough (about 14–20 sheets)
- 300 g unsalted butter, melted
- 160 g almonds, crushed
- 150 g pistachios, crushed
- 100 g walnuts, crushed
- 1 Tbsp ground cinnamon
- 1 tsp ground cloves
- 1 Tbsp raw sugar (for filling)
- Syrup: 420 g sugar, 250 ml water, 20 ml lemon juice, 1 cinnamon stick, 6 whole cloves, 1 Tbsp honey
Instructions
- Prepare syrup first: combine sugar, water, lemon juice, cinnamon stick, cloves; boil 1 min, remove, stir in honey, cool completely.
- Preheat oven to 200 °C (about 390 °F). Butter a 23×30 cm baking dish.
- Mix crushed nuts, cinnamon, cloves, raw sugar in a bowl.
- Brush one phyllo sheet with butter, top with second sheet and brush again.
- Sprinkle ~2 Tbsp nut mixture across one end; fold shorter edge up ~5 cm.
- Place two thin sticks (e.g., souvlaki or dowel) near fold, roll tightly around sticks to form a roll.
- Gently squeeze/crinkle ends, slide roll into baking dish, repeat with remaining phyllo.
- Cut rolls into desired segments (e.g., 3 pieces each).
- Bake 30–35 mins until golden and crisp.
- Remove rolls, rest 10 mins, then slowly pour cooled syrup over hot rolls, letting it absorb gradually.
- Let sit ≥1 hr (or overnight) before serving.
Notes
- Keep phyllo covered under a damp towel to prevent drying.
- Use cooled syrup poured over hot baklava to retain crispiness :contentReference[oaicite:1]{index=1}.
- Allow rolls to rest in syrup for best flavor and texture—overnight is ideal.
- Use wooden dowel or sticks for easy rolling, then slide rolls into pan :contentReference[oaicite:2]{index=2}.