For the Saragli
- 1 box of phyllo pastry
- 250 gr cow butter
- 300 gr walnuts finely chopped
- 50 gr pistachios finely chopped
For the Syrup
- 300 gr sugar
- 200 gr water
- 1 Tbsp honey
- Juice of a half lemon
Open 1 box of phyllo dough carefully. Lay 2 sheets of phyllo dough out. Place a knitting needle or some other thin rod that will help you roll the sheets about 10 cm from the edge. Fold the sheets at that point above the rod.
Spread a handful of walnuts onto the sheets.
Begin to roll up the 2 sheets into a cigar, like a tube. Be careful not to tighten too much as you roll.
Pinch the two ends and push ends in towards the center so that you have a scrunched piece.
Slide it off the rod and place it into a greased pan. Continue this process using 2 sheets of phyllo at a time until the pan is completely lined with rolls of the walnut filled rolls.
Using a knife cut the rolls into individual bite-size pieces.
Melt the butter and pour over the rolls.
Let it stay for a while to absorb the butter. Bake in a preheated oven at 150C for about 2 hours until golden brown.
For the syrup add water, sugar and lemon juice to a saucepan and bring to boil. Boil for 2 minutes, then remove from heat and set aside. Let it cool for 15 minutes.
Once Saragli is done, remove from oven and let it cool for 15 minutes also. Pour warm, not hot syrup over warm, not hot Saragli so it will completely absorb the sweet liquid.
Allow to cool completely and sprinkle with pistachios.