Saragli

INGREDIENTS

For the syrup:

500g or 2½ cups granulated sugar
300g or 1¼ cups water
1 cinnamon stick
50g or 3 tbsp Corn syrup Corn
6 cloves
1 lemon, peeled; 15ml or 1 tbsp juice, reserved

For the saragli:

400g or 1¾ cups butter
100g or ½ cup walnuts
100g or ½ cup shelled pistachios (reserve a few chopped pistachios to sprinkle over the pastries after baking)
100g or ½ cup almonds
100g or ½ cup walnuts
5g or 1 tsp cinnamon
2.5g or ½ tsp ground cloves
900g phyllo dough sheets (See note below)

GUIDE / INSTRUCTIONS

For syrup:

Add sugar, water, cinnamon stick, glucose syrup, whole cloves and lemon rind to a small pot and set over medium heat.
Simmer for 2-3 minutes; as soon as the sugar melts, remove the pot from heat. Add the lemon juice, stir and set aside to cool.

For saragli:

Preheat the oven to 320°F/ 160°C.
Melt the butter in a saucepan over a low heat; once melted, transfer to a bowl and have a pastry brush ready.
In a food processor (or mortar and pestle) grind the pistachios, walnuts, almonds, cinnamon and cloves together to a medium coarse texture.
Transfer the filling to a bowl and lay the phyllo dough on a clean work surface. Take one sheet and drizzle with melted butter. Cover with another sheet of phyllo and drizzle again with butter. Sprinkle about 2 tablespoons of the nuts mixture over the phyllo layers, about 2 tablespoons at a time. With the short edge nearest you roll the pastry loosely away from you. Now you will have a sausage shaped roll.
Brush a 12″ x 16″ baking pan (30×40 cm) with butter and place the roll. Repeat the process of filling and rolling until the pan is full of phyllo rolls.
When the pan is full, drizzle any leftover butter over the phyllo rolls.
Cut each roll into 3 pieces and bake for 1 hour.
When golden, remove from the oven and immediately pour the cool syrup over the hot saragli. Allow them to soak up the syrup for 30 minutes.
Sprinkle with ground pistachio nuts and serve.

Chef tip: To create a more ruffled effect, roll the pastry around a skewer or chopstick, before pushing the pastry gently to the middle. Once slightly creased remove the skewer and transfer to baking pan.

Note on phyllo dough: If you use phyllo frozen straight from the package, it’ll stick together, flake and crumble. Let the box stand at room temperature for 2 hours (5 hours if frozen). Keep the unused phyllo damp using a wetted paper towel or cloth, while handling extracted sheets as lightly as you can. Take your time with this one, and don’t be intimidated if this is your first time working with phyllo dough.

For cruise comparisons or ship reviews related to Silversea Cruises, click here.

Silversea is an ultra-luxury cruise line known for its all-inclusive, intimate, and expedition-focused voyages, offering a variety of itineraries across all seven continents with a focus on immersive experiences and destination-based gastronomy. Silversea operates a fleet of small, luxury ships and expedition vessels, designed for a more personalized and immersive travel experience. Silversea’s voyages include butler service in every suite category, a choice of restaurants, 24-hour in-suite dining, premium beverages, and private executive transfers and flights as standard. Silversea offers a wide range of itineraries, from classic voyages to expedition cruises, visiting remote and remarkable destinations across all seven continents, with a focus on cultural immersion and wildlife encounters. Silversea’s expedition ships and itineraries cater to travelers seeking authentic, hands-on adventures in uncharted destinations, with expert guides and opportunities to encounter wildlife in their natural habitats. Their ships range in size from 51 to 364 suites, ensuring each guest finds the perfect balance between choice and intimacy. Silversea offers a variety of dining options, including gourmet French fare, international dishes, and flexible dining schedules. Silversea is now 100% part of the Royal Caribbean Group as of 2020.

Enjoy this Saragli Recipe while you are planning your next Silversea cruise!

Source