Saragli Recipe
Honey and spiced nut wrapped in filo pastry with chocolate drizzle
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Ingredients
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Filo Pastry and Filling
Chocolate Drizzle
Method
Preparation of Filling
- 1
Chop and Mix Nuts
Finely chop the mixed nuts and combine them in a large bowl with ground cinnamon and ground cloves.
- 2
Prepare Honey Mixture
In a small saucepan, gently heat the honey until it becomes liquid and easily pourable. Remove from heat and let it cool slightly.
Filo Pastry Assembly
- 3
Melt Butter
Melt the unsalted butter in a small saucepan over low heat.
- 4
- 5
Add Nut Filling
Spread a portion of the nut mixture along one edge of the layered pastry. Drizzle with a bit of the honey mixture.
- 6
Roll Pastry
Carefully roll the pastry over the filling, tucking in the sides as you go to create a sealed log. Repeat with the remaining pastry sheets and filling.
Baking and Drizzling
- 7
Bake Saragli
Preheat the oven to 350°F (175°C). Place the rolled saragli on a baking sheet lined with parchment paper. Brush the tops with remaining melted butter and bake for 30-35 minutes or until golden brown.
- 8
Prepare Chocolate Drizzle
While the saragli is baking, melt the dark chocolate and coconut oil together in a microwave or over a double boiler until smooth.
- 9
Drizzle Chocolate
Once the saragli are done baking, remove from the oven and let cool slightly. Drizzle the melted chocolate over the top before serving.
