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Recipes with Extra Fine

Filo Pastry

Saragli with orange and chocolate
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INGREDIENTS: (for 12-14 pieces)
1 package Extra Fine Filo pastry KANAKI 450g
2 cups walnuts (finely chopped)
1 packet Digestive-type biscuits (220 gr.) crumbled
1 tsp. cinnamon
100 gr. grated dark chocolate (couverture chocolate)
1 cup butter (melted)
For the syrup:
1 ½ cups honey
2 cups orange juice
½ cup glucose
1 cinnamon stick
Mix all the ingredients for the syrup in a saucepan and boil for 7-8 minutes. In a bowl, mix the walnuts, dark chocolate, cinnamon and biscuits. Make the Saragli according to the instructions. Place them in a buttered baking tin, brush them with butter and bake at 180°C for 30 to 35 minutes, or until they turn golden. Once baked, pour the syrup over them and allow them to cool slightly before serving.
For making Saragli:
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1. Brush one sheet with butter, fold it in half and brush it again with butter.
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2. Sprinkle 3 tablespoons of the walnut filling in a line across the pastry sheet and roll up.
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3. Fold in rough edges. Repeat the process to make the more pieces of pleated rolls, also called in Greek Saragli.
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