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Vasili's recipe for saragli
Saragli: Filo pastry filled with walnut, dressed with syrup
In my recent travels around Greece, I was lucky enough to visit the beautiful town of Aiani in the province of Kozani. It was there that I met the Vasilliki sisters who were keen to share with me so many of their traditional recipes, all of which I must say were delicious. Here’s one that I guarantee you will love and will want to share with your family and friends too.
Ingredients
1 pkt Filo Pastry
300gm Crushed walnuts
1 tblspn ground cinnamon
1 cup vegetable oil
1 handle off a wooden spoon (remove head)
Syrup ingredients
3 cups water
2 cups sugar
1 tspn vanilla powder
1 tblspn lemon juice
Method
Crush walnuts using a blender then mix in ground cinnamon.
Lay filo pastry on bench top then position handle width ways across the centre of the pastry.
This will be the fold line for the pastry.
Using a pastry brush, dribble some oil over the pastry and apply a coat at either end.
Fold pastry in half over wooden handle and press flat.
Apply another coat at the end of the pastry to enable the pastry to bond when rolled.
Sprinkle 1 tablespoon of walnut over folded pastry, then begin rolling pastry over using the wooden handle as a guide.
Carefully push the pastry inwards from either end of the handle to create the crinkle effect.
Slide pastry off handle and place in greased baking tray.
Apply a coat of oil over pastry then bake in a preheated oven at 200o until golden brown.
Syrup:
Mix water sugar, lemon and vanilla essence in a pot and bring to boil
Pour syrup over baked pastry while still hot, be careful not to apply too much and drown the pastry
Sprinkle some walnut over the top and serve.
Maresi!
Tip:
Squeeze over some chocolate topping serve hot with ice cream.
3AW Food - Eating Melbourne
3AW is Food: Melburnians love to eat so it's fortunate we live in the culinary capital of Australia. On this dedicated food page you will find the latest recipes by Bob Hart as well as Tony Leonard's Pub of the Week reviews. La Luna head chef Adrian Richardson also serves up a dish from his own cook book and food reviewer Ela Carte visits one of Melbourne's hottest eateries weekly.
