Boil the syrup in a small pot, remove from the stove, add the lemon juice, vanilla and leave it out to cool.
Combine the ground hazelnuts, brown sugar and breadcrumbs in a bowl.
Lay out the phyllo pastry sheets, fold each one lengthwise down the middle, smear lightly with melted butter and sprinkle 1-2 spoons of the filling. Roll it up using a thin rolling pin, bring the 2 ends together and remove the rolling pin.
Arrange thus prepared Saralia in a buttered oven dish. Put grated apple, sugar and pieces of Turkish delight on the last few phyllo pastry sheets. Roll them up into a roll, cut in 2 down the middle and fill the oven dish.
Pour the rest of the butter on top, bake in a preheated 374°F (190 °C) oven until golden. Take it out and pour the cooled syrup over it. Let it soak it in overnight before serving.