A gorgeous and fun twist that’s even better than classic Greek baklava!
Baklava Saragli, or crinkle rolls, are a stunning twist on the classic Greek baklava. Flaky layers of buttery phyllo dough are filled with a fragrant walnut and almond mixture, crinkled into rolls, baked to golden perfection, and soaked in a warm, spiced syrup. These crisp, syrupy bites are irresistible and perfect for any celebration!
Just as baklava usually is, these rolls are crispy on the outside and buttery with an amazing soft, warm, spiced crunch on the inside. However, I like these even better than baklava because the crinkles get even crispier and hold even more syrup. It adds a ton of juiciness to each bite, and waiting to eat these is honestly the most challenging part of the recipe. You can make these days ahead of a party or make them weeks ahead and store them in the freezer.
Why are these better than classic baklava?
Extra crispy, buttery,
Honey-cinnamon soaked,
Crinkled phyllo stuffed with
Juicy, warm, honey,
Cinnamon & clove spiced
Sweet nut filling.
What do I need for the phyllo?
#4 Phyllo -keep frozen until ready to use. Thaw overnight in the refrigerator and pull out about an hour before making your rolls to come to room temperature.
Unsalted butter -melted to drizzle in between phyllo layers to help create super crispy rolls.
What do I need for the syrup?
Granulated sugar -simple syrup is created with equal parts sugar and water, and you can use pure cane sugar as well.
Water -helps the sugar melt to create a thick, sweet syrup.
Cinnamon stick -flavors the syrup with warm, sweet spiciness.
Pure vanilla extract -use a good quality since this syrup has so few ingredients.
What are some other syrup flavors?
- Rosewater
- Vanilla + cinnamon stick + cloves
- Vanilla + lemon
- Vanilla + orange + peel of an orange
What do I need for the nut filling?
Walnuts -coarsely grind these in a food processor to mix easily with the filling ingredients.
Almonds -grind by hand instead of using almond flour, so it’s a bit chunky like the walnuts.
Ground cinnamon -adds the most delicious, warm, sweet spiciness to the filling.
Ground cloves -combines with the cinnamon to boost the warm, sweet spiciness.
How do I prepare the syrup?
In a saucepan, combine sugar, water, and cinnamon stick. Bring to a boil, then reduce to a simmer for 5 minutes. Remove from heat, discard the cinnamon stick, and stir in vanilla extract. If using, add rosewater or another flavor variation. Let the syrup cool completely.
How do I prepare the nut filling?
In a bowl, mix the walnuts, almonds, cinnamon, and cloves. If you’ve chosen a different blend of nuts, just keep the measurements the same, but make it your own.
Can I use a different type of nut?
The walnut-almond filling is warm and spiced, but you can use pistachios for a vibrant color and delicate flavor or any combination of nuts you like.
How do I assemble saragli rolls?
Preheat oven to 325°F (160°C). Lay one sheet of phyllo on a clean surface and brush lightly with melted butter. Sprinkle a layer of the nut filling over the entire sheet. Place another sheet of phyllo on top, brush with butter, and sprinkle with more nuts. Using a long, thin rod (like a wooden dowel or skewer), roll up the phyllo loosely from one end to the other. Push the ends toward the center to create a crinkled effect. Carefully slide off the rod and place it in a buttered 9 x 13-inch baking dish. Repeat with the remaining phyllo and filling. Cut the rows into thirds.
How long do I bake the rolls?
Brush the tops of the rolls generously with melted butter. Bake for 45-50 minutes or until golden brown and crisp.
What’s the best way to add the syrup?
Always pour cool syrup over hot pastry to keep it crisp and prevent sogginess. As soon as the rolls come out of the oven, pour the cooled syrup evenly over them. Let them soak for at least 1-2 hours before serving.
How do I serve saragli rolls?
Sprinkle with ground pistachios or drizzle with chocolate ganache. Enjoy!
Can I make these ahead and store them?
Store saragli rolls at room temperature for 3-4 days in an airtight container or refrigerate for up to a week.
Can I freeze the rolls?
Assemble and freeze unbaked rolls for up to 2 months. Bake straight from the freezer at 325°F, adding 5-10 minutes to the baking time. Do not freeze after adding syrup.
More Baklava Recipes:
Watch the Video
Baklava Crinkle Rolls (Saragli)
Baklava Saragli, or crinkle rolls, are a stunning twist on the classic Greek baklava! Flaky layers of buttery phyllo dough are filled with a fragrant walnut and almond mixture, crinkled into rolls, baked to golden perfection, and soaked in a warm, spiced syrup. These crisp, syrupy bites are irresistible and perfect for any celebration!
Ingredients
For the Phyllo Rolls:
- 1 pound (#4) phyllo, thawed and at room temperature
- ¾ pound unsalted butter, melted
For the Syrup:
- 2 cups granulated sugar
- 1 ½ cups water
- 1 cinnamon stick
- 1 teaspoon pure vanilla extract
Optional Syrup Flavor Enhancements:
- 1 tablespoon rosewater
- 2 teaspoons vanilla + 1 cinnamon stick + 3 cloves
- 2 teaspoons vanilla + juice of half a lemon
- 2 teaspoons vanilla + juice of half an orange + peel of an orange
- For the Nut Filling:
- 1 cup walnuts, ground
- 1 cup almonds, ground
- 2 teaspoons cinnamon
- ¼ teaspoon ground cloves
Optional Garnish:
- Ground pistachios
- Chocolate ganache: ¼ cup heavy whipping cream + 2 ounces semi-sweet chocolate
Instructions
Prepare the Syrup:
- In a saucepan, combine sugar, water, and cinnamon stick.
- Bring to a boil, then reduce to a simmer for 5 minutes.
- Remove from heat, discard the cinnamon stick, and stir in vanilla extract.
- If using, add rosewater or another flavor variation. Let the syrup cool completely.
Prepare the Nut Filling:
- In a bowl, mix the walnuts, almonds, cinnamon, and cloves.
Assemble the Saragli Rolls:
- Preheat oven to 325°F (160°C).
- Lay one sheet of phyllo on a clean surface and brush lightly with melted butter.
- Sprinkle a layer of the nut filling over the entire sheet.
- Place another sheet of phyllo on top, brush with butter, and sprinkle with more nuts.
- Using a long thin rod (like a wooden dowel or skewer), roll up the phyllo loosely from one end to the other.
- Push the ends toward the center to create a crinkled effect.
- Carefully slide off the rod and place in a buttered 9 by 13-inch baking dish.
- Repeat with the remaining phyllo and filling.
- Cut the rows into thirds.
Bake:
- Brush the tops of the rolls generously with melted butter.
- Bake for 45-50 minutes or until golden brown and crisp.
Soak in Syrup:
- As soon as the rolls come out of the oven, pour the cooled syrup evenly over them.
- Let them soak for at least 1-2 hours before serving.
Garnish & Serve:
- Sprinkle with ground pistachios or drizzle with chocolate ganache.
- Enjoy!
Notes
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