Apple & Pecan Baklava Scrolls (Saragli Style)
Greek · Organized from the video by Dimitra's Dishes
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Ingredients
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Steps
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- 1
Preheat oven to 400°F (200°C). Toss peeled, cored, and sliced apples with 2 to 3 tablespoons of olive oil (or butter), 2 tablespoons of brown sugar, and 1 heaping teaspoon of ground cinnamon. Spread in a single layer on a baking pan and roast for 15–20 minutes, rotating halfway through, until softened. Let cool completely, then roughly chop.
💡 If slices are too thin, they might disintegrate; if too thick, they won't roast well.
🔥 400°F⏱ 15–20 minutes
- 2
In a saucepan, combine 2 cups granulated sugar, 1 1/2 cups water, and 1 cinnamon stick. Bring to a boil until sugar dissolves, then remove from heat. Stir in 1/2 cup Greek honey, lemon juice, and 1 teaspoon vanilla extract. Set aside to cool completely.
💡 Cool syrup on hot pastry ensures the pastry stays crispy.
🔥 boil
- 3
In a large bowl, combine the roasted apples, 3 cups finely chopped pecans, 2 teaspoons ground cinnamon, 1/4 teaspoon ground cloves, and a pinch of salt. Mix until evenly combined.
💡 Do not mix apples and nuts too early to prevent a mess; keep them separate until assembly.
- 4
Divide the 1 pound of phyllo into two stacks (about 9-10 sheets per stack). Spread half of the apple-pecan mixture over one stack of phyllo, leaving a 1-inch border. Roll tightly into a log. Repeat with the second stack to form a second log.
💡 Keep unused phyllo covered with a clean kitchen towel to prevent drying.
- 5
Slice each log into 12 thick rounds (total of 24 scrolls). Arrange the scrolls cut-side up in a buttered 9x13-inch baking pan, leaving a little space between them.
💡 You can also bake them in separate pans to ensure they get crispy all around.
- 6
Pour the 3/4 pound of melted butter evenly over the scrolls. Bake in the oven at 325°F (160°C) for 45–60 minutes, or until golden brown and crisp.
💡 The lower temperature helps ensure the center cooks while the outside gets crispy.
🔥 325°F⏱ 45–60 minutes
- 7
As soon as the scrolls come out of the oven, pour the cooled syrup evenly over the hot scrolls. Let them rest uncovered at room temperature for at least 3–4 hours to absorb the syrup.
💡 The hardest part is waiting for the syrup to absorb!
⏱ 4 hours
Tips
- Substitute pears for apples or walnuts for pecans for a different flavor profile.
- Ensure apples are well-roasted and dry before filling to maintain crispness.
- For a more traditional flavor, use a combination of walnuts and almonds.
- You can freeze the baked, unsyruped scrolls for up to 2 months.
- Serve with a scoop of ice cream or Greek coffee.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Dimitra's Dishes on YouTube