Crispy, honey-soaked Greek baklava rolls (saragli) filled with spiced nuts—perfect for a festive treat or afternoon indulgence.

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

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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.

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}.