Saragli or Baklava cigars
Saragli, or baklava cigars, are a traditional Greek syrup soaked dessert made with phyllo dough and nuts. The finely chopped nut mixture is placed on the edge of strips of phyllo which are then rolled to resemble a cigar shape. After baking, a fragrant syrup is poured over the crispy phyllo and allowed to soak in before serving.
Σαραγλί. Do you know what is arguably better than baklava, the king of Greek syrup-soaked desserts? Saragli ! Saragli (pronounced with the accent on the last syllable) are basically baklava rolled into cigar shapes, making them easy to eat with your fingers, which then requires you to lick your fingers clean of the sweet, sticky syrup the saragli are soaked in. Of course, you can always be civilized and use a fork, or a napkin. I won’t judge.
Saragli are part of a group of Greek desserts called siropiasta, which basically means syrup soaked. These are cakes, cookies and desserts made with phyllo dough that, once baked, are soaked in syrup. The syrup is either poured over the baked dessert, like with Revani with coconut or Portokalopita (Πορτοκαλόπιτα), or in the case of cookies like Isli – Greek Christmas cookies stuffed with walnuts or Pear-shaped cookies (Αhladakia), they are dipped into the syrup.
Why I love this recipe
Growing up in a Greek home, my parents would make saragli over the more traditional pan baklava when they made dessert for a crowd, or when it is to be part of a larger dessert buffet. The saragli could be made into various sizes; either one-bite mini saragli or larger ones as I am showing here – gone in about 3 to 4 delicious bites. Because they are simple to serve (no cutting of serving size pieces), these baklava cigars are easy for guests to dive right into.
Key ingredients
Making saragli is actually pretty straightforward, and you don’t need fancy or unusual ingredients. Most can be found at any well stocked grocery store.
For the syrup
Sugar I use white granulated sugar for the syrup; it is sweet, but the flavour is not overpowering.
Water Regular tap or filtered water is used as the liquid base for the syrup.
Honey I add honey to my syrup because it has a wonderful flavour. I purchase Greek honey whenever possible for its superior taste and quality. Otherwise, I source locally harvested honey from local beekeepers. The honey you use will impact the flavour of your syrup.
Lemon juice I use freshly squeezed lemon juice to help flavour the syrup and to add a bit of citrus flavour.
Lemon slice A lemon slice in the syrup does two things: first, it adds flavour, especially because the oils in the peel are very flavourful. Also, I add the candied lemon slice to the pan of baklava cigars when serving. It looks pretty, and actually tastes great.
Cinnamon stick When I want the flavour if cinnamon, but I don’t want to change the colour of my syrup I use cinnamon sticks.
For the saragli
Crushed walnuts I use fresh walnuts and I crush them myself to ensure that they are as fresh as can be. I store my nuts in the refrigerator and always have a taste before using them, to make sure they have not gone rancid.
Crushed almonds As with the walnuts, I crush the almonds myself. It is easy to do, and they taste best that way.
Plain breadcrumbs I follow my parents’ advice and add plain breadcrumbs to my nut mixture. It offers some inexpensive filler, but more importantly, helps hold in and soak in the syrup.
Melted butter I use unsalted butter for this recipe. Some of the butter is used in the nut mixture and the rest is used to brush between the layers of phyllo, and to grease the bottom and sides of the baking pan.
Cinnamon I use ground up cinnamon to help flavour the nut mixture.
Salt A bit of salt always helps elevate the flavours of both sweet and savoury dishes.
Phyllo dough This is a very thin dough made primarily of flour and water. I purchase it fresh whenever possible because I find that it is easier to work with when it has not been previously frozen. If all you can find is frozen however, that is fine. Defrost it completely in the refrigerator before using it.
How to make it
It takes a bit of practice to roll the baklava cigars, but once you get the hang of it, it is really easy and kind of relaxing. Before beginning, preheat your oven to 350 degrees Fahrenheit and brush the bottom and sides of your baking pan with some melted butter.
Step 1 – Prepare the syrup
Combine all the syrup ingredients in a small pot. Bring to a boil and then lower the heat and cook just until the sugar melts, stirring occasionally. Remove from heat and allow to cool completely.
Step 2
In a medium sized bowl combine the crushed almonds and walnuts, breadcrumbs, ½ cup (125 mL) of melted butter, the cinnamon and the salt. Mix well until combined.
Step 3
Carefully unwrap your phyllo dough and open the sheets completely. Cut your phyllo into strips which are approximately 13 cm or 5 inches wide. Keep one of the strip layers out to work with and wrap the rest in a clean kitchen towel or plastic wrap until ready to use (to keep the phyllo from drying out).
Step 4
Take one phyllo strip and brush with melted butter. Top it with another phyllo strip and brush that with butter as well. Then, take 1 tablespoon of filling and place it at the bottom of your phyllo strip, about 1/2 inch from the bottom.
Step 5
Fold the bottom of the phyllo strip over the filling (you may not cover all the filling – that is fine). Next, fold in the sides by about 1 centimeter or enough so that the folded phyllo stays in place and you have secured the filling in place. Next, carefully roll your filling all the way until you have made a cigar shape. Do so carefully as you want to be sure that the sides remain tucked in and you don’t see any of the nut filling peaking through.
Step 6
Transfer the baklava cigar to the baking pan, seam side down. Repeat until all of the filling and phyllo have been used up; you should end up with between 25 – 27 baklava cigars with this recipe.
Step 7
Brush melted butter over the top of your saragli rolls. Then, using your fingers drizzle water over the top.
Step 8
Bake in the middle rack of your oven (350 degrees Fahrenheit) for approximately 30 – 40 minutes until the top is golden brown.
Step 9
Remove from the oven and immediately pour the cooled syrup over top. Decorate with the cinnamon sticks and lemon slice if desired.
Recipe substitutions
Instead of adding sugar to your syrup, you can make it entirely with honey. At the same time, if you prefer to use only sugar, you can do that too.
You can make this recipe vegan (and perfect for Orthodox lent) by using non-dairy butter, or margarine for the filling and to brush the phyllo.
Use orange juice and an orange slice in the syrup instead of the lemon for a different citrus flavour.
Recipe variations
The type of nut that you use in your filling will greatly impact the final flavour of your baklava cigars. Other nut options include pistachios and even pecans. You can make any changes you like, just keep the final amount of crushed nut similar, so that you don’t end up with too much, or too little filling.
Feel free to get creative and add extras to your nut filling. Chocolate chips or shredded coconut are not traditional, but they would be delicious!
Baking tips
How to roll baklava cigars
My recipe and technique for rolling the saragli was taught to me by my parents. I love how they fold them up in a way that does not leave open ends on either side. The nut filling is completely encased in the phyllo wrapping, which makes for cleaner eating; you won’t have nuts falling out the end as you take a bite. A bit more time consuming to do it this way, but worth the effort! In fact, once you are on a roll (pun totally intended) the act of making saragli is very relaxing.
Crush your own nuts
I prefer to crush my own nuts (as opposed to purchasing them this way). I place walnut halves and whole almonds in a food processor and grind them until they reach a consistency where I have finely ground nuts mixed in with some larger, coarser pieces. If you don’t have a food processor you can do this with a sharp knife.
Use the right pan
If you don’t have a pan the size that I indicate (a 4.5 litre volume glass baking pan), you can use a smaller rectangular baking pan – but you may need to bake the saragli in two batches. The important thing is to be sure that the baklava cigars fit into the pan snugly. This will allow them to bake perfectly and for the syrup to be properly absorbed.
Frequently asked questions
Which phyllo is best for making saragli?
I am fortunate in that I can easily find fresh phyllo. If you can find fresh phyllo dough then I suggest you use that over frozen. If you do use frozen, be sure to thaw it in the refrigerator overnight.
I often get asked about the thickness of the phyllo dough I use. I wish I could give you a precise response, but the phyllo brand I purchase does not indicate the thickness. What I can say is that the same brand has both a thicker and a thinner phyllo…so I guess….get a phyllo of medium thickness?! Not very helpful, but the best I can do for now.
Why do you include breadcrumbs in the saragli nut mixture?
A great question, and one I get asked a lot (I also use breadcrumbs in the pan baklava). My parents believe that the small amount of breadcrumbs helps to “hold” the syrupy sweetness in the filling, and also adds a lovely texture. Given that their baklava and saragli are some of the best I’ve ever had (yes, I am biased…but some of you have told me so too!) I stick with their recipe and am never disappointed.
When pouring the syrup over the saragli, what temperature should they be at?
Lots of people have this question! The general rule of thumb that I follow when adding syrup to any dessert is that one should be hot and the other cold (or room temperature). The easiest thing is to make the syrup first, then assemble and bake your saragli. By the time it is done, the syrup will be completely cooled. At that point, pour the syrup over your baklava cigars as soon as they come out of the oven.
How do you shape saragli or baklava cigars?
As you can see in the photos, I cut my sheet of phyllo into thirds, each third being about 13 centimeters or about 5 inches wide. I then use two layers of phyllo, buttering each sheet, to make the saragli. Add about 1 tablespoons of filling to the bottom of the strip leaving about 1/2 inch from the bottom. Fold over the filling and then carefully fold in the sides. Once this is done, begin to carefully roll. You may have to tuck in the sides if you see any filling peaking through.
You’ll find more step by step instructions in the actual recipe, and use the photos as a guide. I’ve even included a video of my sister Billie, folding the saragli right in the recipe box.
What size pan should I use to bake the saragli or baklava cigars?
For this recipe I use a 4.5 liter volume rectangular glass lasagna pan; I find that this works really well. If you have a smaller pan it’s fine. You just want to be sure that your baklava cigars fit in snugly so that they can bake evenly and so that the syrup is evenly absorbed. You may have to bake in batches if you have a smaller pan.
How to store
Seraglio can be kept at room temperature for several days. Do not cover it tightly with plastic wrap, as this will cause the phyllo to get soggy. Instead, when it has cooled completely, use a clean tea towel or a piece of clean cheesecloth to cover your seraglio. This will keep it fresh and crispy.
Freezing and reheating
Saragli can be frozen!
Yes!! What a great way to have dessert in a jiffy! You can freeze unbaked saragli and then cook them from frozen when needed (just be sure to adjust the cooking time). You can also freeze totally prepared saragli. You will have to bring them to room temperature before serving. Note that the phyllo will have lost its crispness, but you can pop them into the oven for a few minutes to crisp them up.
Serving size
This recipe makes approximately 27 pieces of baklava cigars. You may end up with a few more or less, depending on how precise you are with the filling you add and the size of your phyllo strips.
Related recipes
If you are looking for more great desserts that use phyllo, check these out!
Portokalopita You have definitely seen this dessert in zaharoplastea (bakeries) in Greece – it is such a popular dessert. Now you can make it at home with my fail-proof recipe.
Galaktoboureko My father’s galaktoboureko recipe receives praise from anyone who tries it. The custard texture is absolutely perfect and the flavour is spot on!
Pineapple and coconut soufra A tropical twist on a Greek classic. This phyllo and custard dessert is beautiful to serve and tastes amazing.
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Things you might need:
Our favourite mini chopper, this is the one we use to chop our nuts.
Pin this recipe if you like it!
Saragli or Baklava cigars
Equipment
- Pastry brush
- Mini food processor (optional but helpful)
- Large baking pan (we use a 4.5 L glass rectangular baking pan)
Ingredients
For the syrup
- 1 ¼ cup granulated white sugar
- 1 ¼ cup water
- ¾ cup honey
- 1 tsp freshly squeezed lemon juice
- 1 slice lemon
- 1 - 2 cinnamon sticks
For the saragli
- 1 ¼ cup crushed almonds
- 3 cups crushed walnuts
- ¼ cup plain breadcrumbs
- ½ cup melted butter, unsalted for the nut mixture
- 1 tsp cinnamon
- ½ tsp salt
- ¾ cup melted butter, unsalted for brushing onto the phyllo layers
- 1 pound phyllo dough
Instructions
Prepare the syrup
- Bring to a boil the sugar, water, honey, lemon juice, lemon slice and cinnamon stick. Lower heat and cook just until sugar melts, stirring occasionally. Remove from heat and allow to cool completely.1 ¼ cup granulated white sugar, 1 ¼ cup water, ¾ cup honey, 1 tsp freshly squeezed lemon juice, 1 slice lemon, 1 - 2 cinnamon sticks
Prepare the saragli
- Preheat your oven to 350 degrees Fahrenheit.
- Prepare your baking pan by brushing the bottom and side with some butter.
- In a medium sized bowl combine the crushed almonds and walnuts, breadcrumbs, the ½ cup (125 mL) of melted butter, the cinnamon and the salt. Mix well until combined.1 ¼ cup crushed almonds, 3 cups crushed walnuts, ¼ cup plain breadcrumbs, ½ cup melted butter, unsalted, 1 tsp cinnamon, ½ tsp salt
- Carefully unwrap your phyllo dough and open the sheets completely. Cut your phyllo into strips which are approximately 13 cm or 5 inches wide. Keep one of the strip layers out to work with and wrap the rest in a clean kitchen towel or plastic wrap until ready to use (to keep the phyllo from drying out).1 pound phyllo dough
- Take one phyllo strip and brush with melted butter. Top it with another phyllo strip and brush that with butter as well.You can watch Billie here, folding the saragli.¾ cup melted butter, unsalted
- Take 1 tablespoon of filling and place it at the bottom of your phyllo strip, about ½ inch from the bottom.
- Fold the bottom of the phyllo strip over the filling (you may not cover all the filling - that is fine). Next, fold in the sides by about 1 centimeter or enough so that the folded phyllo stays in place and you have secured the filling in place.
- Next, carefully roll your filling all the way until you have made a cigar shape. Do so carefully as you want to be sure that the sides remain tucked in and you don't see any of the nut filling peaking through.
- Transfer the baklava cigar to the baking pan, seam side down.
- Repeat until all of the filling and phyllo have been used up; you should be able to get between 25 - 27 saragli from this recipe.
- Brush melted butter over the top of your saragli rolls. Then, using your fingers drizzle water over the top.
- Bake in the middle rack of your oven for approximately 30 - 40 minutes until the top is golden brown.
- Remove from the oven and immediately pour the cooled syrup over top. Decorate with the cinnamon sticks and lemon slice if desired.
- Saragli can be kept at room temperature for several days. Do not cover it tightly with plastic wrap, as this will cause your phyllo to get soggy. Instead, when it has cooled completely, use a clean tea towel or piece of cheesecloth to cover your saragli. This will keep it fresh and crispy.
- Enjoy
The pictures show a cut in the middle of each seragli. Do you cut the surface for better syrup absorption?
Hi Nick!! Great observation! We realized as we looked at the pictures that it seems we cut them. We hadn’t….the phyllo was simply a bit split and showed up that way. Sigh…too bad as this can be confusing. On the other hand…this may mean we have to make saragli again soon to retake some shots 🙂 🙂 xoxo Helen & Billie
Thank you!
When we make baklava at home, we tend to make it in a 9×13 pan in the typical, layered format. This looks like a great alternative!
Thanks Nick!! It is a great alternative. True that it takes longer, but they are easier to serve. Both ways, delicious! 🙂 xoxo Helen & Billie
Could this be frozen and if so, before baking or after baking but no syrup?
Hi Colleen, yes, these can be frozen. You can either freeze them unbaked and then proceed with the directions (allowing them to thaw for about 30 minutes before baking – you may need to adjust the baking time). Otherwise, you can freeze them fully baked, and with syrup on them – just bring to room temp before serving. Finally, you can freeze without syrup, defrost and bring to room temperature and then pour hot syrup over them. Many options! Enjoy! xoxo Helen & Billie
Hi, when I was in Athens, I was fortunate to learn of Saragli. Thank you for sharing this recipe!
One kind of Saragli I liked a lot was once with a cream, custard or cheesecake-like filling. Would you happen to know how to adjust the recipe for that type of Saragli? Less syrup?
Hi Timothy! We hope that you give our saragli recipe a try, and that you love it! We have made the saragli with cream in it that you describe, but have not posted it yet! It is a different process to make – we blind bake our tubes and then fill them with a no-bake filling. Hoping to post that recipe soon! Stay tuned! xoxo Helen & Billie
Very much looking forward to it, thank you!
🙂 xoxo
Hi there!
Any chance you might be sharing a recipe for the kind of Saragli I mentioned with a cream, custard or cheesecake-like filling. I’m waiting on eggshells! 🙂
Thank you!
Ha! We have actually been recipe testing! It is going well, but we never post anything unless we are sure it is perfect! So, a bit more tweaking, and it will be online! xoxo Helen & Billie
Thank you — I ended up borrowing from this recipe and a Cannoli recipe and came up with what I was looking for, or at least something incredibly close! Rather than filling, folding, and rolling the Saragli on Steps 6-8 as described, I took the buttered Phyllo dough and used metal Cannoli tubes (beginning at about 1/3 of the Phyllo), and then rolled up from there. After baking to light brown, did the syrup as described. Once cooled, carefully tugged the metal tubes out, and then I had the Saragli shells prepared — I actually didn’t fill them all at once, either, only filled when they’d be eaten. They reheated days later, then recooled to the wonderful fresh crispness! I made a variety of fillings – mixing cream cheese with vanilla, powdered sugar, a dash of lemon juice; or, melting chocolate chips and mixing morsels in as well; or, adding cinnamon; or a peanut butter version. My favorite was the vanilla – second was cinnamon. In any case – loved it and it reminded me and my wife of Athens!
Sounds wonderful Timothy! Thanks for sharing 🙂 xoxo Helen & Billie
Hello, I’m looking for a bit of advice. What size cup do you use? Or du you have ingredients list in grams? I’m not so sure how mutch of nuts should I buy. And, also, my husband absolutely loves Greece, so I’m planning to make these cigars or baklava (couldn’t decide yet) for his birthday insted of a cake 🙂
Thanks for your help 🙂
Hi there! Thanks for your interest in our recipe – we hope that your husband, and you, love it! If you go to our recipe you see the option to change the measurements between either US customary (in cups) or metric. So, for the nuts you will need: 140 g crushed almonds and 420 g crushed walnuts. Truth is, for Saragli or Baklava you can be a little off, and it will still be fine! Hope you enjoy the recipe! xoxo Helen & Billie