Saragli - Greek baklava with walnuts and pistachio

Indulge in the sweet, flaky perfection of Saragli, an iconic Greek pastry. This delectable treat features layers of delicate phyllo dough sheets generously filled with butter and nuts, then soaked in a syrup infused with the rich flavors of honey, citrus (orange or lemon), and often a hint of cinnamon or other spices. Saragli is not only incredibly delicious but also surprisingly easy to make. Prepare to embark on a culinary journey and experience the irresistible taste of Greece in every delightful bite.
Ingredients:
Filling:
150 g (5.5 oz) ground walnuts
100 g (3.5 oz) ground pistachios
1 tsp cinnamon powder
10 phyllo dough sheets
250 g (9 oz) unsalted butter (butter is required for this recipe, do not replace it with margarine)
Syrup:
300 ml (1 1/4 cup) water
500 g (17.5 oz) sugar
50 ml (3 tbsp) freshly squeezed orange juice
1 cinnamon stick
1 full spoon of honey
3 orange slices (rings)
Mix together ground walnuts, pistachios and cinnamon powder in a bowl.
Melt the butter.
Assemble as follows:
Brush three phyllo dough sheets with melted butter.
Spread 1/4 of the prepared filling evenly, leaving a 1 cm border without filling around the edges.
Place two more phyllo dough sheets on top, brushing each with melted butter.
Again, add 1/4 of the filling evenly, leaving a 1 cm border without filling.
Place two more phyllo dough sheets on top, brushing each with melted butter.
Again, add 1/4 of the filling evenly, leaving a 1 cm border without filling.
Place two more phyllo dough sheets on top, brushing each with melted butter.
Again, add 1/4 of the filling evenly, leaving a 1 cm border without filling.
Finally, place one more phyllo dough sheets on top and coat it with melted butter.
Roll up the phyllo dough sheets along the longer edge, gently pressing them together to ensure a tight connection and no gaps between the layers.
Trim the ends that will be empty, and then cut the remaining dough into 18-19 rings.
Preheat the oven to 160°C (320°F) with the fan on, or 180°C (350°F) without the fan.
Grease a baking sheet with sunflower oil or butter, and arrange the slices side by side.
Brush the top of the pastry slices with the remaining melted butter, ensuring that you distribute it evenly between the layers of each slice. Use all of the melted butter.
Bake in a preheated oven for about 35 minutes.
In the meantime, make the syrup.
In a saucepan, combine water, sugar, orange juice, a cinnamon stick, and a spoonful of honey. Bring it to a boil, then add 3 orange slices and cook for an additional 4 minutes.
Once you remove the pan from the oven, immediately pour the hot syrup over the hot pastry.
Leave overnight for the saragli to absorb the syrup as much as possible.
Once cooled, garnish each Saragli with chopped pistachios in the center for decoration.
Saragli is best served chilled, straight from the fridge.
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