Easy Greek Baklava Rolls (Saragli) – Crispy, Syrupy, and Impossible to Resist

If baklava had a stylish cousin, that would be Saragli. It’s elegant, a bit more playful, and just as irresistibly sweet. Unlike classic baklava that’s layered, that Easy Greek Saragli Rolls are (as their name implies) rolled — which makes it crispier, lighter, and easier to serve. Plus, it looks beautiful, like little golden spirals of joy soaking in syrup.

You’ll find Saragli in bakeries all over Greece, especially during Easter or Christmas. It’s one of those desserts that make people go “just one piece,” and then somehow half the tray disappears.

The best part? It’s simpler than it looks. If you can roll a sheet of paper, you can make Saragli.

Tips for the Perfect Saragli

Next-day magic: Like most syrupy Greek sweets, Saragli tastes even better the next day once the syrup settles in.

Butter or olive oil? Traditionally we use butter, but if you prefer a lighter, more Mediterranean version, use extra virgin olive oil — it gives a lovely flavor.

Nuts: Walnuts are classic, but feel free to mix with pistachios or almonds for extra aroma and color.

The roll: Don’t roll the phyllo too tightly — it should have space to puff up and crisp while baking.

Cold syrup, hot pastry. Always remember: pour cold syrup over hot Saragli. That’s how you get perfectly crispy layers that stay that way.

Saragli

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Ingredients

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For the syrup

• 500 g granulated sugar
• 300 g water
• 1 cinnamon stick
• Peel of 1 lemon
• 1 tbsp lemon juice

For the Saragli

• 300 g butter (or EVOO)
• 300 g walnuts (or pistachios, almonds, or a mix)
• 2 tbsp sugar
• 2 tbsp breadcrumbs
• 4 tsp ground cinnamon
• 2 tsp ground cloves
• 20 sheets phyllo dough

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Instructions

Make the syrup

1. In a saucepan, combine sugar, water, cinnamon stick, and lemon peel.
2. Bring to a boil over medium heat.
3. Let it boil for 2–3 minutes without stirring, then remove from heat.
4. Add the lemon juice, stir, and set aside to cool completely.
5. Once cooled, refrigerate — you can even make it a day ahead.

Prepare the Saragli

1. Melt the butter in a small pan over low heat.
2. In a food processor, coarsely grind the walnuts (and other nuts if using).
3. Transfer to a bowl and mix with cinnamon, cloves, breadcrumbs, and sugar.
4. Preheat the oven to 160°C (320°F) fan.
5. Lay one sheet of phyllo on your work surface. Brush with melted butter or EVOO.
6. Sprinkle a few spoonfuls of filling evenly across the phyllo.
7. Place a wooden skewer along the top edge of the phyllo and roll it down gently — not too tight.
8. Once rolled, push the ends inward to create a crinkled shape, then slide off the skewer.
9. Place the roll in a baking dish. Repeat until all sheets and filling are used.
10. Drizzle any remaining butter over the rolls.
11. Bake for 40 minutes, until golden and crisp.
12. Remove from the oven and immediately pour the cold syrup over the hot Saragli.
13. Let soak for 30 minutes before serving. (Or better yet — the next day.)