- 1kg filo pastry
- 1 1/2 kg goat's butter
- 1kg walnuts
- a small amount of breadcrumbs
- 1 tbsp cinnamon powder
- For the syrup:
- 2kg sugar
- 7 glasses of water
- 1 tbsp lemon juice
- lemon peel
Crush the walnuts with the breadcrumbs and cinnamon. On a flat surface, place 3-4 pastry sheets, one on top of the other, placing some of the walnut mixture on top of the last one, and cintinue layering pastry sheets and walnut mixture. You will need 10 pastry sheets for each roll of saragli. Roll the sheets together.
Prepare two more rolls as above, and cut into 2 cm thick slices, placing them in a baking tin greased with butter, filled side up.
Heat the butter well and spoon over each saragli piece. Bake the saragli until golden.
Boil the syrup until thick, pour over the saragli, and cover until the syrup has been absorbed.