Christmas "Saragli" phyllo pastry rolls with chocolate and orange
Another version of this delicate and delicious dessert with phyllo pastry. After the classic recipe I posted 2 years ago here we have a more "modern" version to try out. Saragli are so tasty and because they come in small size are easier to eat without feeling smothered by the syrup and also easy to treat your guests or to serve it on a platter among other little sweets on a buffet. The photos will help you to understand better about the recipe's unusual rolling and the specific way is much easier than the traditional one
Method:
Put all the syrup ingredients in a saucepan and boil in medium-low heat for 7-8 minutes, stirring occasionally with a wooden spoon making sure that the honey and the glucose are fully dissolved.
Put in a bowl the walnuts, the melted chocolate, the cinnamon and the ground biscuits. Stir to blend and leave aside.
Preheat the oven to 180°C. Brush with butter an oven pan.
1. Brush with butter the first phyllo sheet. Fold it in half and brush again with butter.
2. Spread 2-3 tbsp of the filling in a line (lengthwise) on the phyllo sheet and fold into a roll
3. Gently press (pushing) both ends of the roll inwards so to form a wrinkled shape of it. Continue in the same way until all the phyllo sheets and the filling are used.
Transfer the Saragli on the pan, arranged in one layer, and brush on top with some more butter.
Bake for about 30-35 minutes or until they are nicely golden and crunchy.
When they are ready and still hot pour over with thelukewarm syrup and leave to rest absorbing the syrup properly for about 1 hour before you serve.
From a recipe leaflet of the Greek pastry products company "KANAKI"
Ingredients (for 12-14 rolls)
For the rolls:
450gr. of thin phyllo pastry sheets (about 13-14 sheets)
2 tea-cups of finely chopped walnuts
220gr. of digestive biscuits, finely ground
1 tsp of ground cinnamon
100gr. of dark chocolate, coarsely grated
1 tea-cup of butter, melted
For the syrup:
1 ½ tea-cup of honey
2 tea-cups of orange juice
½ tea-cup of liquid glucose
1 cinnamon stick
450gr. of thin phyllo pastry sheets (about 13-14 sheets)
2 tea-cups of finely chopped walnuts
220gr. of digestive biscuits, finely ground
1 tsp of ground cinnamon
100gr. of dark chocolate, coarsely grated
1 tea-cup of butter, melted
For the syrup:
1 ½ tea-cup of honey
2 tea-cups of orange juice
½ tea-cup of liquid glucose
1 cinnamon stick
Method:
Put all the syrup ingredients in a saucepan and boil in medium-low heat for 7-8 minutes, stirring occasionally with a wooden spoon making sure that the honey and the glucose are fully dissolved.
Put in a bowl the walnuts, the melted chocolate, the cinnamon and the ground biscuits. Stir to blend and leave aside.
Preheat the oven to 180°C. Brush with butter an oven pan.
1. Brush with butter the first phyllo sheet. Fold it in half and brush again with butter.
2. Spread 2-3 tbsp of the filling in a line (lengthwise) on the phyllo sheet and fold into a roll
3. Gently press (pushing) both ends of the roll inwards so to form a wrinkled shape of it. Continue in the same way until all the phyllo sheets and the filling are used.
Transfer the Saragli on the pan, arranged in one layer, and brush on top with some more butter.
Bake for about 30-35 minutes or until they are nicely golden and crunchy.
When they are ready and still hot pour over with thelukewarm syrup and leave to rest absorbing the syrup properly for about 1 hour before you serve.
Amateur Cook Professional Eater
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