Crunchy Saraglakia
Hello everybody, it's John, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Crunchy saraglakia. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Crunchy saraglakia is one of the most favored of current trending foods in the world. It's appreciated by millions daily. It is simple, it is quick, it tastes yummy. Crunchy saraglakia is something which I have loved my whole life. They're fine and they look wonderful.
Many things affect the quality of taste from Crunchy saraglakia, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crunchy saraglakia delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to prepare a few ingredients. You can cook Crunchy saraglakia using 9 ingredients and 14 steps. Here is how you cook it.
Crunchy saraglakia, small saragli (rolled baklava) rolls that are fast to make and very tasty!!!Â
Recipe by taVrina
Ingredients and spices that need to be Take to make Crunchy saraglakia:
- 1 filo pastry gourmet (extra thin, with butter and eggs)
- 50 g butter
- 150 g pistachios (unshelled)
- 50 g blanched almonds
- 50 g walnuts
- For the syrup
- 1 kg sugar
- 800 ml water
- 1 slice lemon
Steps to make to make Crunchy saraglakia
- Take the filo pastry out of the freezer and let it thaw at room temperature for at least 2 hours before using it.
- Pass the nuts through a blender and roast them a little bit to bring out their flavor.
- Spread out the filo sheets and place a thin rod slightly off the middle.
- Fold the sheet in two with the rod still in the middle and spread some of the nuts along it.
- Make a roll that is quite loose, not very tight.
- Take each end of the roll and push both towards the middle, to make a wrinkled roll.
- Pull out the rod.
- Cut to the size you desire (I make them bite-sized)
- And place them in the baking tray.
- Melt the butter and while it is still hot, brush them all, as best as you can.
- Bake at 220°C in a preheated oven for 20’-25’ until they are golden brown.
- Then, prepare the syrup, boil the water and sugar in a pot (don't stir because the syrup will crystallize) and after it boils for a couple of minutes, add the slice of lemon.
- When you remove the saragli, pour the syrup over it while it is still very hot, the syrup has to be equally hot too (it should still be over heat) so that it sizzles when you pour it. This way, the saragli gets crunchy and remains so for 4-5 days.
- Finally, let it cool (even though, in my case, my family started tasting it before it cooled as you see in the photo).
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So that is going to wrap it up for this exceptional food Easiest Way to Prepare Any-night-of-the-week Crunchy saraglakia. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!