This is an all-time Greek favorite. Saragli is similar to baklava, but it’s rolled rather than layered. This Saragli is refined sugar free, buttery, flaky, crunchy, and just sweet enough to satisfy your sweet tooth!

So, what is Saragli, anyway?

Saragli (​pronounced sa-ra-GLI) ​is a popular dessert in Greece which is similar to baklava. The main difference is that it is rolled with three different kinds of nuts. Each region in Greece has its own variation, though. There are even some places that make Saragli ​without ​any filling whatsoever, just rolled phyllo dough in syrup!

Is it complicated to make?

Most people I know feel intimidated by the thought of making Saragli because it ​looks​ complicated. Well, have no fear! THIS Saragli recipe is ​simple​ and it is the best Saragli recipe you’ll ever make! If you want to impress your guests at your next dinner party, this recipe is worth the extra effort!

What kind of sweetener is used instead of refined sugar?

I made a honey syrup for this recipe. Most traditional Greek recipes call for a lot of sugar in the syrup. I decided to make this syrup refined sugar free because I believe it tastes A LOT BETTER with just honey. Keep in mind that the quality of honey you use will determine the overall taste, so choose a honey you like.

I highly recommend Greek honey 

Good quality Greek honey, preferably organic, will make an enormous​ difference in this recipe. Greece has one of the richest flora in the Mediterranean, that’s why Greek honey is so rich, aromatic and considered to be one of the finest in the world. It’s also much denser than honey produced in other countries, which makes it perfect for this recipe. If you can get organic Greek honey, please do! You won’t regret it! You will definitely notice the difference.

What you’ll need:

Phyllo dough: ​I use 1 package (14-15 sheets).

Butter: ​I always use unsalted butter.

Nuts: ​Walnuts, almonds, and pistachios.

Spices: ​Ground cinnamon, freshly grated nutmeg, cinnamon sticks, and whole cloves.   

Greek honey, lemon peel and lemon juice: ​I used Greek wildflower honey, some lemon peel and lemon juice for the syrup.       

Baking pan: ​I used a 9 x 9 inch (23.5 x 23.5 cm) baking pan.

A Stick: ​You’ll need a stick or a thin rod that’s a bit longer than the width of your phyllo sheet. I used a wooden souvlaki skewer,  but you could use a meat skewer, 2 chopsticks, or even a thin cake dowel.

How to make Greek Baklava Rolls (Saragli) in 9 easy steps:

STEP 1: PREPARE THE FILLING

In a bowl, mix the nuts, cinnamon and a tiny pinch of ground nutmeg. Set aside.

STEP 2: MELT THE BUTTER

Melt the butter and set it aside.

STEP 3: BUTTER THE DOUGH

Take a sheet of phyllo dough and place it on your work surface with the short edge facing you (the width). Drizzle the sheet with butter and then place another sheet of phyllo dough on top, drizzling that as well.

STEP 4: FOLD THE DOUGH

Starting from the bottom, fold the sheets over, about 10 cm/4 inches.

STEP 5: ADD THE NUT MIXTURE & ALIGN THE STICK

Sprinkle about 2 1⁄2 – 3 tablespoons of the nut mixture, leaving a space of about 2 inches/5 cm from the top of your dough so as to seal the sheets when you roll them. Place the stick a little bit above the folded sheets.

STEP 6: ROLL THE DOUGH

Gently roll the dough with the stick. Start rolling from the folded bottom, slowly moving upwards, but not too tightly.

STEP 7: SQUISH THE DOUGH

When you’re done rolling, pinch the ends and carefully move both hands towards the middle, while gently squishing the dough.

STEP 8: PLACE IN PAN, CUT AND BAKE

Remove the stick and place the roll in a baking pan. Butter immediately​ so it doesn’t dry out. Repeat with the remaining sheets and filling. Cut into rolls, about 5 cm/2 inches each and bake.

STEP 9: PREPARE & ADD THE HONEY SYRUP

Put all the ingredients in a small saucepan. Bring to a boil and then reduce the heat. Allow it to simmer for 10 minutes. Remove the spices and the lemon peel. When the Baklava rolls (Saragli) are done and still piping hot, slowly add the syrup, but NOT all at once. Add the syrup a little bit at a time. When some of the syrup is absorbed, add some more syrup. Repeat until all the syrup is used. Add grated pistachio nuts. Allow to cool completely (about 2 hours) before serving.

Note: ​Traditionally, most Greek recipes with syrup suggest having the dessert at room temperature and then adding the hot syrup or vice versa. Opinions are mixed among Greek chefs regarding this. I have tried both ways, but I found that in this recipe, pouring the hot​ syrup over the piping ​hot​ Saragli, allowed the dough to stay crunchier and flakier much longer. Also, adding the syrup a little bit at a time helps the Baklava Rolls stay crunchy, too.

Please let me know how these Greek Baklava Rolls turned out for you in the comments! I would love to hear from you!