Knead a dough from the products for it, leave it to rise for about 30 min. Divide up the dough into balls the size of an apple.
Mix the filling very well, roll out each ball into a thin sheet and smear it generously with melted butter. Sprinkle filling and roll up the sheet using a rolling pin.
Combine both ends in the middle and take out the rolling pin. Place the resulting cigars in a buttered tray. Repeat this process for all of the balls of dough.
Smear them generously with butter and bake about 30-35 min. at 356°F (180 °C). Once the saralia is ready, pour the hot syrup over it. To make it, boil 2 1/2 cups water + the sugar + the lemon juice until thickened.
Bake the saralia another 5 min. or so for the syrup to soak in.