Sari Burma Baklava Rolls, known as Saragli in Greek cuisine and Burma Baklava in Turkish cuisine, are a delicious twist on the classic layered baklava. They’re made with flaky phyllo dough, a filling of finely chopped nuts, and soaked in a fragrant syrup.
This version of baklava has a lovely shape that makes it easy to portion and serve. You only need a few ingredients to make Saragli, and it’s ready in under an hour. It is a great dessert for celebrations or simply when you feel like treating yourself to something sweet.
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Turkish Baklava vs Greek Baklava
Turkish baklava is generally made of walnuts or pistachio nuts and rarely hazelnuts (mostly the northern part of Turkey). It is not common to use a mixture of nuts and spices. Greek baklava is typically made with a nut mixture consisting of almonds and walnuts, along with cinnamon.
Also, Greek baklava uses honey syrup with additional flavourings such as orange peels or cloves while Turkish Baklava uses simple syrup consisting of an equal amount of water and sugar flavoured with a few drops of lemon juice.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Butter - Make sure to clarify it first, as the milk solids can burn and leave black spots. You can also use melted ghee if you prefer. Use good-quality unsalted butter for the best results.
- Phyllo sheets - Use thin filo sheets for making Sari Burma Baklava Rolls, not the thicker ones. I like the Au Blé D'or brand here in the UK because it’s perfect for baklava and comes fresh, so there’s no need to defrost. You can find phyllo in the freezer section of most large grocery stores, usually near the frozen pie crusts and puff pastry.
- Pistachio - You can also use walnuts, hazelnuts, or a mixture. I slightly roast them in a preheated oven to 150° C (300° F) for 20 minutes before blitzing them for a more intense flavor.
How to Make Sari Burma Baklava Rolls - Saragli
Making this delicious Baklava Rolls - Saragli dessert is extremely easy. However, there are a few simple steps to follow for you to achieve the best results:
Prepare the Syrup
Start by making the syrup, as it needs time to cool completely before being poured over the baked baklava rolls. Place the water and sugar in a pan and put on medium heat. Stir it until the sugar dissolves, bring the mixture to a boil, then reduce the heat and gently simmer for 15-20 minutes.
Add a few drops of lemon juice, let it simmer for a few more minutes, and then remove the pan from heat. Let it cool down while preparing the filo sheets.
Chop the nuts finely, either by hand or using a food processor. Set it aside.
Assemble the Sari Burma Baklava
Preheat the oven to 175 °C - 350° F. Mix together clarified butter and vegetable oil in a small bowl.
Open the packaging of phyllo dough, lay it on a clean worktop, and keep it covered with a damp towel to prevent it from drying out.
Place one sheet of phyllo dough on a clean working surface and drizzle a spoon of the butter mixture over it. Place another phyllo sheet on top and lightly drizzle it with butter too. Sprinkle on 2 tablespoons of ground pistachio over half of the buttered phyllo sheets, and spread it evenly.
Place oklava (thin rolling pin) at the bottom of the phyllo sheet as it shows in the picture, and roll it up.
Using your hands, gently press the ends towards the middle, tuck them in, and remove the rolling pin.
Place it on your baking dish and repeat with the remaining phyllo sheets.
Using a sharp knife, cut each of the baklava rolls into three pieces. 16 pieces of phyllo sheets will give you 24 portions in total.
Bake the Baklava Rolls
Brush the tops generously with more melted butter. Bake in a preheated oven for 30-40 minutes, or until golden and crisp.
Once the rolls are out of the oven, leave them for 5 minutes, and then slowly pour the cooled syrup over them while they’re still hot. The syrup will soak into the rolls, ensuring every bite is moist and flavorful.
Just like when making Cold Baklava - Soguk Baklava with Milk, let them sit for a few hours, ideally overnight to fully absorb the syrup. Sprinkle on ground pistachio before serving with a dollop of Homemade Turkish Ice Cream - Maras Dondurma.
Recipe Tips From the Chef
- If you have frozen filo pastries, you'll need to thaw them in the fridge overnight. Don't forget to bring them to room temperature before building baklava rolls.
- Once the packaging is opened, keep the filo pastries covered with a damp towel to avoid them drying.
- You can make the syrup up to 3 days in advance! Make sure it is at room temperature before slowly pouring it over the freshly baked hot baklava.
- Use clarified butter or ghee to avoid dark and burnt marks on top of the baklava rolls.
- Butter is key to achieving the signature crispiness of the phyllo layers. Be generous but even when brushing it on.
- Chop the pistachio nuts finely, without turning them into a paste or powder.
- Let the baklava rolls rest after adding the syrup to ensure they’re evenly soaked and flavorful.
What to Serve with Sari Burma Baklava Rolls - Saragli
Sari Burma Baklava - Saragli is best served at room temperature, allowing the syrup to settle and the flavors to shine. Baklava rolls are traditionally served as a dessert, either on their own or accompanied by a scoop of Homemade Turkish Ice Cream - Maras Dondurma, or a dollop of Turkish Kaymak! They are a popular choice for special occasions such as weddings, holidays, and family gatherings.
In Turkish and Middle Eastern cultures, it is common to serve baklava rolls with a hot cup of Turkish Tea - Cay or Turkish coffee. This combination of sweet and bitter flavors is a perfect match, and it is the most delightful way to end any meal.
How to Store the Leftovers
You can store baklava rolls in an airtight container at room temperature for up to 2 weeks at room temperature. If you want to store them for a longer period, you can freeze them in an airtight container or freezer bag for up to 3 months.
When you are ready to serve them, simply remove them from the container or freezer bag and let them thaw at room temperature for a few hours before serving. Don't be tempted to try to speed up the thawing process by microwaving or heating the baklava. You might end up with soggy or overcooked baklava rolls.
Recipe FAQs
No, they are not vegan as they are made with butter (and some recipes use honey). Butter is the main ingredient that gives the Burma Baklava its crispness, and also makes it extremely rich and delicious.
Baklava was invented in Turkey during the Ottoman Empire but today, many Meditteranean and Middle Eastern countries have their own versions of it. Some countries use honey, cinnamon, or almonds which are not traditional ingredients for Turkish baklava.
Other than pistachio nuts, you can use walnuts, hazelnuts, pecan nuts, almonds, or your favorite nuts if you prefer.
Related Recipes
For more delicious syrup-soaked dessert recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making these delicious Sari Burma Baklava Rolls - Saragli as much as you enjoy eating them! 🙂
Bon appétit! / Afiyet olsun!
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Sari Burma Baklava Rolls - Saragli
Equipment
Ingredients
- 470 g phyllo pastry (16 phyllo sheets)
- 100 g clarified butter
- 50 ml vegetable oil
- 200 g ground pistachio
For the Syrup
- 600 ml water
- 500 g caster or granulated sugar
- lemon juice (few drops)
Instructions
Preparing the Syrup
- Start by making the syrup, as it needs time to cool completely before being poured over the baked rolls. Place the water and sugar in a pan and put on medium heat.
- Stir it until the sugar dissolves, bring the mixture to a boil, then reduce the heat and gently simmer for 15-20 minutes.
- Add a few drops of lemon juice, let it simmer for a few more minutes, and then remove the pan from heat. Let it cool down while preparing the filo sheets.
- Chop the nuts finely, either by hand or using a food processor. Set it aside.
Assembling the Burma Baklava
- Preheat the oven to 175 °C - 350° F.
- Mix clarified butter and vegetable oil in a small bowl.
- Open the packaging of phyllo dough, lay it on a clean worktop, and keep it covered with a damp towel to prevent it from drying out.
- Place one sheet of phyllo dough on a clean working surface and drizzle a spoon of the butter mixture over it. Place another phyllo sheet on top and lightly drizzle it with butter too.
- Sprinkle on 2 tablespoons of ground pistachio over half of the buttered phyllo sheets, and spread it evenly.
- Place oklava (thin rolling pin) at the bottom of phyllo sheet as it shows in the picture, and roll it up.
- Using your hands, gently press the ends towards the middle, tuck them in and remove the rolling pin. Place it on your baking dish and repeat with the remaining phyllo sheets.
- Using a sharp knife, cut the each of the baklava rolls in three pieces. 16 pieces of phyllo sheets will give you 24 portions in total.
Baking the Baklava Rolls
- Brush the tops generously with more melted butter. Bake in a preheated oven for 30-40 minutes, or until golden and crisp.
- Once the rolls are out of the oven, leave them for 5 minutes, and then slowly pour the cooled syrup over them while they’re still hot. The syrup will soak into the rolls, ensuring every bite is moist and flavorful.
- Let them sit for a few hours, ideally overnight to fully absorb the syrup.
- Sprinkle on ground pistachio before serving with a dollop of Homemade Turkish Ice Cream - Maras Dondurma.
Video
Notes
- If you have frozen filo pastries, you'll need to thaw them in the fridge overnight. Don't forget to bring them to room temperature before building baklava rolls.
- Once the packaging is opened, keep the filo pastries covered with a damp towel to avoid them drying.
- You can make the syrup up to 3 days in advance! Make sure it is at room temperature before slowly pouring it over the freshly baked hot baklava.
- Use clarified butter or ghee to avoid dark and burnt marks on top of the baklava rolls.
- Butter is key to achieving the signature crispiness of the phyllo layers. Be generous but even when brushing it on.
- Chop the pistachio nuts finely, without turning them into a paste or powder.
- Let the baklava rolls rest after adding the syrup to ensure they’re evenly soaked and flavorful.
Laila
I made this for the Eid and everybody loved it! It was incredibly easy to make too, thank you for the detailed recipe!
Ayla Clulee
So happy to hear that, Laila! Glad it was a hit and easy to make too.