Baklava Rolls (Saragli)

Crispy, golden and irresistible, these Baklava Rolls are made by carefully rolling a cinnamon-spiced nut mixture into buttery layers of filo pastry. Baked until golden brown and crispy, they are then dipped in a sweet sugar syrup, creating the perfect balance of crunch and sweetness.

These Baklava Rolls are a crowd-pleaser and will quickly become a favourite! You’ll love the combination of walnuts, almonds, cinnamon and cloves paired with buttery, flaky layers of filo pastry. As they are rolled into bite-sized pieces, they’re perfect for entertaining, serving at parties, or simply enjoying with a cup of tea or coffee.

Whenever I make Baklava Rolls, Kataifi (Greek Shredded Pastry Nut Rolls) or Baklava, walnuts and almonds are my go-to choice for the nut filling. This is how my mum and aunt have always made them and it has become my personal favourite, however, you can alter the filling to suit your preference. For instance, you might like to add pistachios to the walnut and almond mixture or create combinations like walnuts and pistachios or almonds and pistachios. Just make sure have 200 grams of nuts in total for this recipe. The filling is flavoured with cinnamon and a hint of cloves; just a pinch of cloves is enough, as too much can overpower the dessert. A small amount of sugar is added for sweetness, along with breadcrumbs to help absorb the syrup. To round it off, a splash of brandy adds a lovely aroma and flavour to the mixture.

The amount of filling for this recipe makes enough for approximately 45-50 Baklava Rolls. I always like to have a little extra filling just in case I add too much to some of the rolls. Plus, the leftover nut filling tastes amazing with some Greek yoghurt drizzled with honey, or even with your oats. My mum usually stores the leftover filling in the freezer to have on hand the next time she makes this dessert.

If you prefer to make a slightly smaller batch of filling, check out my Kataifi (Greek String Pastry Nut Rolls) recipe. The filling in that recipe is the same, but it makes enough for about 35 rolls.

Ingredients for Baklava Rolls (Saragli)

• Nuts: I use walnuts and almonds, but feel free to adjust the ratio of walnuts and almonds or add some pistachio nuts if you prefer. Just make sure you have about 200 grams of nuts in total for this recipe. 
• Dry breadcrumbs: Adds texture to the filling and absorbs the sugar syrup.
• Sugar: Provides sweetness to the nut mixture.
• Spices: Use a combination of ground cinnamon and ground cloves. The combination of these spices are a must as they enhance the overall flavour and scent of the Baklava Rolls. 
• Brandy or Whisky: If you prefer not to use alcohol, vanilla essence is a great substitute or you could leave out completely. The addition of brandy enhances the flavour and aroma of the Bakalava Rolls.
• Filo pastry: I use a 375 gram / 13 ounce packet of Antoniou Fillo Pastry. This pastry is found in the fridge section of the supermarket. The number of filo sheets in each pack can vary. I have had some with 17 sheets and others with 23.
• Butter: Used to brush each filo sheet and also brush on top of the rolls before baking. It may seem like a lot of butter, but this dessert needs it to achieve a golden colour and crispy texture. 

Ingredients for the syrup

• Sugar: This is the primary ingredient for the syrup, giving it sweetness and helping to achieve the desired consistency.
• Water: Essential for dissolving the sugar and creating the syrup base.
• Cinnamon stick: You can use a quarter of a teaspoon of ground cinnamon if you don’t have a cinnamon stick.
• Brandy: Adds a nice flavour and aroma to the syrup. If you do not want to use alcohol, you could substitute with 1 teaspoon of vanilla essence or leave out completely.
• Lemon peel / juice: Adds a bit of acidity to balance the sweetness and enhance the flavours.

How to make Baklava Rolls (Saragli)

For the filling

1. Place walnuts and almonds in a food processor.

2. Process until coarsely chopped.

3. Mix in the breadcrumbs, sugar, ground cinnamon, cloves and brandy until fully combined.

4. Melt the butter in a small saucepan.

5. Unroll the filo pastry onto a flat surface with the longer side facing you (landscape orientation). Cut the sheets into strips 11 cm (4.3 inches) wide from one long edge to the other long edge, creating long, uniform strips.

6. Cover the pastry with a dry tea towel, then place a damp tea towel on top to keep it from drying out.

7. Lay out one strip of filo pastry and lightly brush it with melted butter. Place a second strip on top and brush it with more melted butter. Place a slightly heaped teaspoon of the nut mixture on the short end of the pastry closest to you.

8. Fold the sides inward by approximately 1.5 cm (0.6 inches) on each side, then fold the short edge over the filling by about 1 cm (0.4 inches).

9. Roll the pastry snugly but not too tightly to the other end. Repeat with the remaining filo sheets and nut mixture.

10. Once all the rolls are assembled, brush rolls liberally with the melted butter.

11. Spoon any leftover butter on the bottom of the baking dish, about 3-4 tablespoons.

12. Bake in the preheated oven for approximately 35-45 minutes or until the rolls are golden and crispy. For extra crispiness, turn off the oven and leave the Baklava Rolls in the oven for an additional 5 minutes. Allow the rolls to cool completely for 1-2 hours in the baking dish before dipping them in the warm syrup.

For the syrup

1. In a small saucepan, combine sugar, water, lemon peel, lemon juice, cinnamon and brandy. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves.

2. Reduce the heat and simmer for approximately 5 minutes without stirring. Remove from the heat and cool slightly until the syrup is warm.

3. Place 1-2 cooled Baklava Rolls at a time in the warm sugar syrup for about 5-10 seconds, gently turning them with a spoon to ensure they are evenly coated.

4. Once coated, strain off a little of the excess syrup and return the rolls to the baking dish.

Lightly cover the baking dish with a tea towel or foil and let the Baklava Rolls cool and absorb the syrup for at least four hours, or ideally overnight, before serving.

Tips for making Baklava Rolls (Saragli)

Thaw pastry to room temperature

If using frozen filo pastry, thaw it completely in the refrigerator overnight. Before using, allow your refrigerated filo pastry to sit at room temperature for a couple of hours. This makes it easier to work with.

Keep pastry covered

If you’re working slowly with filo pastry, it’s important to keep it from drying out. To do this, cover the pastry with a dry tea towel, then place a damp tea towel on top. This helps maintain the moisture without making the pastry too wet. If left uncovered, filo pastry can dry out quickly, which makes it difficult to work with. However, if you’re using it quickly, there’s no need to cover it.

The size of the baking dish

To make these Baklava Rolls, I used a baking dish that measures approximately 38 cm x 26 cm (about 15 x 10 inches), which is perfect for making about 34 to 40 rolls. This size provides enough space to leave a small gap between each roll, ensuring even baking. A baking dish is preferable to a baking tray, as you’ll need to spoon some melted butter into the bottom of the dish before baking. If you’re making more rolls, you’ll need a slightly larger baking dish.

The secret to crispy Baklava Rolls

Follow these tips to ensure your Baklava Rolls turn out perfectly crispy:

1. Brush with Extra Butter: Generously brush each roll with melted butter before baking. This helps the pastry layers bake evenly and achieve a golden, crispy texture.
2. Leave Space Between Rolls: Arrange the rolls on the baking dish with about a 2 mm (1/16 inch) gap between each one. This allows hot air to circulate around the rolls, ensuring all sides crisp up nicely.
3. Bake Until Deep Golden: Bake the rolls until they are a deep golden colour—not just light golden. Don’t be afraid to leave them in the oven a bit longer if needed, but keep a close eye on them to prevent overbaking.
4. Extra Time in the Oven: After turning off the oven, leave the rolls inside for an additional 5-10 minutes. This enhances their crispiness, but be sure to monitor them carefully. My mum also does this when making Melomakarona (Greek Honey Cookies).
5. Cool Before Syrup: Let the rolls cool completely before adding warm syrup. This prevents them from becoming soggy while still ensuring they absorb the syrup evenly.
6. Storage Tip: Avoid placing the rolls in a sealed container, as this can make them lose their crispiness. Instead, lightly cover them with foil. For the best flavour and texture, prepare them a day or two in advance.

Should the syrup be hot or cold?

When adding syrup to desserts, it’s best to use either hot syrup on a cooled dessert or cold syrup on a hot dessert. For this recipe, we will be using warm syrup and cold Baklava Rolls. After allowing the rolls to cool completely for 1-2 hours, prepare the syrup and allow it to cool slightly. Then, dip the rolls into the warm syrup. Warm syrup ensures the rolls absorb the sweetness evenly without becoming too soggy. Hot syrup can make the pastry too soft, and cold syrup won’t be absorbed properly. Dipping the rolls into the syrup ensures an even coating and prevents them from absorbing too much syrup, which could make them soggy.

Make ahead of time

When making Baklava Rolls, it’s best to prepare them the day before or at least 8 hours in advance. This allows the syrup to fully soak into the pastry, enhancing both its flavour and texture. If eaten right away, the pastry may still be dry, as the syrup needs time to absorb, especially into the middle layers. Allowing it to rest ensures the syrup soaks through the entire roll. Alternatively, you can prepare your Baklava Rolls in advance and freeze the unbaked rolls. When ready to bake, place the frozen rolls directly on the baking tray and cook until golden.

How to store leftover Filo pastry and nut filling

Store any remaining pastry by wrapping it up with plastic wrap and then sealing it in a plastic bag before placing it in the refrigerator or freezer. This will stop the pastry from drying out, ensuring that it remains suitable for future use. If you have any remaining nut mixture, you can store it in the freezer for future use.

Storage

After baking, lightly cover the dish with a tea towel or foil to maintain the crispiness of the Baklava Rolls. For longer storage, place the rolls in an airtight container. Keep in mind that they may lose some of their crispiness over time. Baklava Rolls can be stored at room temperature for up to one week or, for longer storage, keep them in the refrigerator for up to two weeks.

Baklava Rolls (Saragli)

5.0 from 18 votes

Course: DessertCuisine: Greek

Yield

34

Prep time

40

minutes

Cooking time

40

minutes

Makes approximately 34-40

Total time

1

hour 

20

minutes

Crispy, golden and irresistible, these Baklava Rolls are made by carefully rolling a cinnamon-spiced nut mixture into buttery layers of filo pastry. Baked until golden brown and crispy, they are then dipped in a sweet sugar syrup, creating the perfect balance of crunch and sweetness.

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Ingredients

• For the Baklava Rolls (Note 1)

• 1 packet Filo pastry (375 gram packet / 13 ounces)

• 1 cup walnuts (100 grams / 3.5 oz) (Note 2)

• 2/3 cup almonds (100 grams / 3.5 oz) (Note 2)

• 3 tablespoons dry breadcrumbs

• 3 tablespoons sugar

• 3/4 teaspoon ground cinnamon

• 1/4 teaspoon cloves

• 1 1/2 tablespoon brandy (30 ml / 1 fl oz) (optional) (Note 3)

• 225 grams butter (7.9 ounces)

• For the Syrup

• 1 1/2 cups sugar (330 grams / 11.6 oz)

• 1 cup water (250 ml / 8.45 fl oz)

• 1 slice lemon peel

• 2 teaspoons lemon juice

• 1 cinnamon stick (or ½ teaspoon cinnamon)

• 1 1/2 teaspoons brandy or 1 teaspoon vanilla essence (optional)

Instructions

• Take the Filo pastry out of the fridge and let it sit at room temperature for 1-2 hours. (Note 4)
• For the filling
• Process walnuts and almonds in a food processor until coarsely chopped.
• Transfer the nuts to a bowl and mix in the breadcrumbs, sugar, ground cinnamon, cloves and brandy until fully combined.
• Assemble and bake
• Preheat the oven to 170°C / 338°F.
• Melt the butter in a small saucepan.
• Grease a 38 cm by 26 cm (about 15 x 10 inches) baking dish with melted butter. (Note 5)
• Unroll the filo pastry onto a flat surface with the longer side facing you (landscape orientation). Cut the sheets into strips 11 cm (4.3 inches) wide from one long edge to the other long edge, creating long, uniform strips. (Note 6)
• Cover the pastry with a dry tea towel, then place a damp tea towel on top to keep it from drying out. (Note 7)
• Lay out one strip of filo pastry and lightly brush it with melted butter.
• Place a second strip on top and brush it with more melted butter.
• Place a slightly heaped teaspoon of the nut mixture on the short end of the pastry closest to you, then flatten it to evenly spread it along the top part of the pastry.
• Fold the sides inward by approximately 1.5 cm (0.6 inches) on each side, then fold the short edge over the filling by about 1 cm (0.4 inches). Roll the pastry snugly but not too tightly to the other end.
• Place each roll into the prepared baking dish, leaving a small 2 mm (0.08 inches) gap between rolls.
• Repeat with the remaining filo sheets and nut mixture.
• Once all the rolls are assembled, brush rolls liberally with the melted butter and spoon any leftover butter on the bottom of the baking dish, about 3-4 tablespoons. Not more than this.
• Bake in the preheated oven for approximately 35-45 minutes or until the rolls are golden and crispy. For extra crispiness, turn off the oven and leave the rolls in the oven for an additional 5 minutes. Keep an eye on them.
• Allow the Baklava Rolls to cool completely for 1-2 hours in the baking dish before dipping them in the warm syrup.
• For the syrup (Note 8)
• In a small saucepan, combine sugar, water, lemon peel, lemon juice, cinnamon and brandy.
• Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves.
• Reduce the heat and simmer for approximately 5 minutes without stirring. (Note 9)
• Remove from the heat and cool slightly until the syrup is warm.
• Place 1-2 cooled Baklava Rolls at a time in the warm sugar syrup for about 5-10 seconds, gently turning them with a spoon to ensure they are evenly coated. Once coated, strain off a little of the excess syrup and return the rolls to the baking dish. (Note 10)
• Lightly cover the baking dish with a tea towel or foil, and let the Baklava Rolls cool and absorb the syrup for at least four hours, or ideally overnight, before serving. (Note 11)

Notes

• Notes: 1 Tablespoon = 20 ml / 0.7 fl oz  1 Cup = 250 ml / 8.45 fl oz
• 1. I made 34 Baklava roll for this batch as there were 17 sheets of filo pastry in the 375 gram packet. However, this mixture is enough to make approximately 45-50 rolls. I always like to have a little extra filling just in case I have extra sheets in the packet or I add too much filling to some of the rolls. If you prefer to make a slightly smaller batch of filling, check out my Kataifi (Greek String Pastry Nut Rolls) recipe. The filling in this recipe is the same, but it makes enough for about 35 rolls.
• 2. Feel free to adjust the ratio of walnuts and almonds based on your preference. You can even add pistachio nuts if you like. Just make sure you have about 200 grams of nuts in total. 
• 3. If you prefer not to use alcohol, vanilla essence works as a great substitute. You can leave it out if you prefer.
• 4. If using frozen Filo pastry, thaw it completely in the refrigerator overnight. Before using, allow it to sit at room temperature for a couple of hours. This makes it easier to work with.
• 5. A baking dish is preferable to a baking tray, as you’ll need to spoon some melted butter into the bottom of the dish before baking. If you’re making more rolls, you’ll need a slightly larger baking dish.
• 6. You can also cut them into five strips for smaller, bite-sized Baklava Rolls. Just keep in mind that you will need to fold in the sides by about 1 ½ cm on each side.
• 7. If you’re working slowly with filo pastry, it’s important to keep it from drying out. To do this, cover the pastry with a dry tea towel, then place a damp tea towel on top. This helps maintain the moisture without making the pastry too wet. If left uncovered, filo pastry can dry out quickly, which makes it difficult to work with. However, if you’re using it quickly, there’s no need to cover it.
• 8. When adding syrup to desserts, it’s best to use either hot syrup on a cooled dessert or cold syrup on a hot dessert. For this recipe, we will be using warm syrup and cold Baklava Rolls. After allowing the rolls to cool completely for 1-2 hours, prepare the syrup and allow it to cool slightly. Then, dip the rolls into the warm syrup. Warm syrup ensures the rolls absorb the sweetness evenly without becoming too soggy. Hot syrup can make the pastry too soft, and cold syrup won’t be absorbed properly. Dipping the rolls into the syrup ensures an even coating and prevents them from absorbing too much syrup, which could make them soggy.
• 9. When making the syrup it is important to dissolve the sugar completely without stirring too much once it reaches a boil to prevent crystallization. Simmering gently allows the flavours to develop and the syrup to thicken slightly.
• 10. If you prefer your Baklava Rolls extra syrupy, you can drizzle a little extra syrup over the top once you have placed them all in the baking dish or just before serving. I usually store any leftover syrup in a jar. The Baklava Rolls I make aren’t overly syrupy, but this is a great option if you enjoy a sweeter, more syrup-soaked dessert.
• 11. It is best to prepare this dessert the day before or at least 8 hours in advance. This time allows the syrup to fully soak into the pastry, enhancing its flavour and texture.
• 12. If storing for longer, store Baklava Rolls in an airtight container, however they will not be as crispy as when you first baked them. Baklava Rolls should keep for up to one week at room temperature. If you would like to keep for longer, you can store them in the refrigerator for up to two weeks. 
• 13. Store any remaining pastry by wrapping it up with plastic wrap and then sealing it in a plastic bag before placing it in the refrigerator or freezer. This will stop the pastry from drying out, ensuring that it remains suitable for future use. If you have any remaining nut mixture, you can store it in the freezer for future use.

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