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.
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).
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. 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