Saragli- Rolled Baklava Recipe

How to make it

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• Place rack in center of oven, and heat oven to 325 degrees. Brush a
• 9-by-9-inch pan with melted butter. Set aside.
• Combine almonds, walnuts, and cinnamon in a medium bowl. Set aside.
• Place one sheet of phyllo on a flat work surface. Brush with melted butter.
• Fold the long sides in to form a 9 1/2-by-15-inch rectangle. Brush folded
• edges with butter. Place a second piece of phyllo over first sheet, and
• gather it like a curtain to fit inside rectangle. Brush with butter.
• Sprinkle 3 tablespoons of the nut mixture over the bottom one-third of the
• phyllo rectangle.
• Fold phyllo over to cover nuts.
• Brush folded phyllo with
• butter.
• Spread 1/4 cup nuts in a 1-inch-wide line parallel to, and about 1
• inch from, the edge of pastry.
• Fold over once to cover nuts.
• Roll like a
• cigar almost to the end.
• Fold in ragged edges, and brush them with butter.
• Finish rolling, and fold ends under.
• Place seam-side down in prepared pan.
• Brush with butter.
• Repeat with remaining phyllo and filling, laying each
• roll next to the other so they are touching.
• Cut rolls crosswise into 21
• pieces total (drag knife through a second time to assure a clean cut).
• Transfer to oven, and bake until crust and nuts are evenly golden, 1 hour
• to 1 hour and 15 minutes.
• Remove pan from oven, and cool for 10 minutes.
• In the mean time, in a saucepan, bring 1 cup sugar and 1/2 cup water to a boil til dissolved.
• Take off of heat and add 1/2 cup honey. (Attiki brand if you can find it)
• Pour cool Honey Syrup over pastry; it will come about three-quarters of the
• way up the sides.
• Let sit until most of the liquid is absorbed and nuts
• are saturated, about 30 minutes.