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2026-06-21 04:59:27

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Growing up, my yiayia used to make saragli on special days, and I can still remember the sound of her rolling pin on the wooden table. She never measured with cups or spoons—just with her hands, her heart, and her experience. The house would fill with the warm smell of butter and cinnamon, and I’d sneak into the kitchen waiting for that first bite, even though she always told me to wait for the syrup to soak in. Of course, like her, I could never resist and always stole a piece while it was still warm. This is her way of making Saragli Baklavadakia—crispy, syrupy, and full of love. Ingredients For the phyllo pastry • 1 pound (450 g) phyllo dough • 1 cup (300 g) melted cow butter For the syrup • 1 ⅔ cups (300 ml) water • 3 cups (450 g) white sugar (or replace with honey) • 4 whole cloves (Garifalo) • 2 tbsp lemon juice • 1 cinnamon stick For the nut mixture • 1 cup (200 g) walnuts • ½ cup (100 g) pistachios • ¼ cup (20 g) breadcrumbs (optional, helps absorb moisture) • 1 big tbsp cinnamon powder Preparation 1. Make the syrup In a saucepan, add the water, sugar (or honey), cloves(garifalo), lemon juice, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 3 minutes until slightly thickened. Remove from heat, discard the spices, and let the syrup cool completely. (It’s important that the syrup is cool when poured over hot baklavadakia.) 2. Prepare the nut mixture Blend the walnuts and pistachios lightly—don’t overdo it, you don’t want them too fine. Mix with breadcrumbs (if using) and cinnamon powder. Set aside. 3. Assemble the saragli Preheat the oven to 180°C (350°F). Lay one sheet of phyllo dough on a clean surface. Brush generously with melted butter. Place a second phyllo sheet on top and brush again. Sprinkle a thin layer of the nut mixture over the phyllo (about 4 tbsp, but you can adjust to your taste). Fold the edge, place two skewers or rods along one side, and roll the phyllo sheet tightly around them. Gently push the ends inward to create the classic “accordion” look. Slide the rolled phyllo off the skewers and place it in a buttered baking tray. Repeat with the remaining phyllo sheets until the tray is filled. Cut into baklavadakia-sized pieces (as shown in the video) and brush the tops with the remaining butter. 4. Bake Bake for 60–70 minutes, until golden and crisp. 5. Add the syrup Once out of the oven and still hot, immediately pour the cooled syrup evenly over the saragli. Let it sit for 4–5 hours (or overnight) to fully absorb the syrup. But if you’re like me—and like my yiayia—you’ll sneak a piece after 30 minutes while it’s still warm and sticky! #saragli #baklavadakia #greekcuisine🇬🇷 #alexandrashome #fypシ゚viral

Growing up, my yiayia used to make saragli on special days, and I can still remember the sound of her rolling pin on the wooden table. She never measured with cups or spoons—just with her hands, her heart, and her experience. The house would fill with the warm smell of butter and cinnamon, and I’d sneak into the kitchen waiting for that first bite, even though she always told me to wait for the syrup to soak in. Of course, like her, I could never resist and always stole a piece while it was still warm. This is her way of making Saragli Baklavadakia—crispy, syrupy, and full of love. Ingredients For the phyllo pastry • 1 pound (450 g) phyllo dough • 1 cup (300 g) melted cow butter For the syrup • 1 ⅔ cups (300 ml) water • 3 cups (450 g) white sugar (or replace with honey) • 4 whole cloves (Garifalo) • 2 tbsp lemon juice • 1 cinnamon stick For the nut mixture • 1 cup (200 g) walnuts • ½ cup (100 g) pistachios • ¼ cup (20 g) breadcrumbs (optional, helps absorb moisture) • 1 big tbsp cinnamon powder Preparation 1. Make the syrup In a saucepan, add the water, sugar (or honey), cloves(garifalo), lemon juice, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 3 minutes until slightly thickened. Remove from heat, discard the spices, and let the syrup cool completely. (It’s important that the syrup is cool when poured over hot baklavadakia.) 2. Prepare the nut mixture Blend the walnuts and pistachios lightly—don’t overdo it, you don’t want them too fine. Mix with breadcrumbs (if using) and cinnamon powder. Set aside. 3. Assemble the saragli Preheat the oven to 180°C (350°F). Lay one sheet of phyllo dough on a clean surface. Brush generously with melted butter. Place a second phyllo sheet on top and brush again. Sprinkle a thin layer of the nut mixture over the phyllo (about 4 tbsp, but you can adjust to your taste). Fold the edge, place two skewers or rods along one side, and roll the phyllo sheet tightly around them. Gently push the ends inward to create the classic “accordion” look. Slide the rolled phyllo off the skewers and place it in a buttered baking tray. Repeat with the remaining phyllo sheets until the tray is filled. Cut into baklavadakia-sized pieces (as shown in the video) and brush the tops with the remaining butter. 4. Bake Bake for 60–70 minutes, until golden and crisp. 5. Add the syrup Once out of the oven and still hot, immediately pour the cooled syrup evenly over the saragli. Let it sit for 4–5 hours (or overnight) to fully absorb the syrup. But if you’re like me—and like my yiayia—you’ll sneak a piece after 30 minutes while it’s still warm and sticky! #saragli #baklavadakia #greekcuisine🇬🇷 #alexandrashome #fypシ゚viral

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