Baklava Saralia

19/10/2017
Topato
fromTopatoNovice339956945
"Tender, masterfully prepared and very aromatic - I could start just about every day with Saralias like these."
Preparation30 min.
Cooking40 min.
Тotal70 min.
Servings15
Cook
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  • Rating4 out of 5
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Ingredients

  • phyllo pastry - 2 packets, fine sheets
  • butter - 1 cup (250 g)
  • walnuts - 4/5 cup (200 g), ground
  • syrup
  • sugar - 2 lb (1 kg)
  • water - 4 1/5 cups (1 L)
  • lemon zest - of 1 lemon

Preparation

Start by making the syrup: mix all the ingredients for it and once it comes to a boil, boil 10 min., then leave to cool.

Lay out the phyllo pastry sheets from both packets on top of each other.

Using a thin rolling pin, start rolling up the Saralias from the wider side of the sheets. Using a brush, smear the 1st sheet with melted butter, sprinkle with walnuts and wrap into a not-too-tight roll using the rolling pin.

Smear the 2nd sheet with butter, wrap it around the 1st. Join the 2 ends of the roll by sliding them toward the middle of the rolling pin and pull the Saralia out, again by sliding 1 end of the rolling pin. Repeat for all of the sheets in pairs.

Arrange the formed Saralias in a suitable buttered tray and smear with the rest of the butter on top. Bake in a preheated 392°F (200 °C) oven to the desired crisp.

Cut the baked baklava into small pieces and leave to cool completely.

Pour the cooled syrup evenly over the cooled baklava using a ladle.

Wrap the baklava in aluminum foil, it's ready to serve after 12 hours.find similar recipes here

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