Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, crunchy saraglakia. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Crunchy saraglakia, small saragli (rolled baklava) rolls that are fast to make and very tasty!!! His shooting went viral on the internet, creating several memes and attracting worldwide attention. Harambe was housed in the Cincinnati Zoo. Fill pita bread or line plates with lettuce and place scoops of this crunchy apple, celery, walnut and turkey salad on top.

Crunchy saraglakia is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Crunchy saraglakia is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook crunchy saraglakia using 9 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Crunchy saraglakia:

1. Prepare filo pastry gourmet (extra thin, with butter and eggs)
2. Prepare butter
3. Take pistachios (unshelled)
4. Take blanched almonds
5. Get walnuts
6. Make ready For the syrup
7. Get sugar
8. Make ready water
9. Make ready lemon

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Instructions to make Crunchy saraglakia:

1. Take the filo pastry out of the freezer and let it thaw at room temperature for at least 2 hours before using it.
2. Pass the nuts through a blender and roast them a little bit to bring out their flavor.
3. Spread out the filo sheets and place a thin rod slightly off the middle.
4. Fold the sheet in two with the rod still in the middle and spread some of the nuts along it.
5. Make a roll that is quite loose, not very tight.
6. Take each end of the roll and push both towards the middle, to make a wrinkled roll.
7. Pull out the rod.
8. Cut to the size you desire (I make them bite-sized)
9. And place them in the baking tray.
10. Melt the butter and while it is still hot, brush them all, as best as you can.
11. Bake at 220°C in a preheated oven for 20’-25’ until they are golden brown.
12. 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.
13. 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.
14. 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’s going to wrap it up for this special food crunchy saraglakia recipe. Thank you very much for reading. I am sure that you will 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 family, friends and colleague. Thank you for reading. Go on get cooking!