Saragli

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Serves: 8 Time: 2 hours 30 minutes

  • 900g phyllo pastry sheets
  • 500g sugar
  • 300g water
  • 1 stick cinnamon
  • 50g glucose syrup
  • 6 cloves
  • 1 lemon, peel and juice
  • 400g butter
  • 100g walnuts
  • 100g pistachios
  • 100g almonds
  • 1 tsp cinnamon
  • 100g ground pistachios

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Combine the sugar, water, cinnamon stick, glucose, cloves and lemon peel in a saucepan.

Place on a medium heat for 3-5 minutes until the sugar has melted then remove from the heat and add the lemon peel. Set aside to cool.

Place the nuts, cloves and 1 tsp cinnamon in a food processor and pulse until you have a crumb like consistency (not super fine but no big pieces). This is your filling.

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 Melt the butter in another saucepan on a medium heat and transfer to a bowl.

Open up one pastry sheet and drizzle with a little butter.

Place another sheet on top and repeat.

Crumble some of the filling over the whole surface of the phyllo.

Place a wooden skewer in the middle of the pastry and fold the sheet in half.

Gently roll the sheet around the skewer to form a long cylinder.

Gently squeeze the two ends towards each other so that the pastry wrinkles before removing the skewer.

Place in a baking sheet and repeat the process until the run out of phyllo sheets. When the pan is full drizzle any leftover butter over the top.

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Place in preheated oven (160c) for 1 hour and 20 minutes or until golden and crispy.

Once cooked, remove from the oven and immediately pour over the cooled syrup.

Leave for 30 minutes so the pastries can soak up the syrup and then sprinkle with the remaining ground pistachios.

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Cut each roll into three and serve.

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