Milton’s Saraigli - Greek Fillo Coil Stuffed with Walnuts and Cinnamon Recipe

Описание: Melbourne’s favourite Greek-Australian pastry chef Miltiadis Polyhronidis shares his Yiayia Sofia's Saraigli recipe! This recipe hails from Kozani, Greece. Sofia made this delicious treat with only a few humble ingredients for her family and friends on special occasions - Name Day celebrations, Christenings and the like... and on occasions when a sweet treat was simply desired!

Make it now to sweeten up your day!

📖 Follow this link for the full written recipe available to print:
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Thanks for watching my video - now go and get the ingredients and get cooking! CP 😊

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⏱️ TIMECODES

0:00 Introduction to Milton
0:15 Story behind the recipe
0:36 Making the syrup by dissolving 4 cups of sugar in 4 cups of warm water
0:47 Bring to a boil and add 4 thin slices of lemon and a squeeze of lemon juice
0:58 Continue to boil until large bubbles form and then leave to cool
1:10 What you need to make the saraigli
1:35 Basting mixture requires EVOO to clarified butter
1:46 for the filling combine walnuts, sugar and cinnamon
1:57 Baste the pan
2:16 Two sheets of fillo and apply mixture and fold
2:29 25-30g nut mixture under the fold and roll into a tight log and push the ends towards eachother
2:45 remove dowel and coil and transfer to the pan and repeat
4:28 Baste all the coils generously
4:47 Sprinkle water on top
4:59 Bake at 180 °C for an hour or until deep golden brown
5:10 Remove lemon slices from the syrup
5:34 Pour 5 to 6 ladlesful of cool syrup over the hot baklava
5:51 Allow the saraigli to absorb the syrup for an hour
6:12 Taste test

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ℹ️ #KaliOrexi brings you easy-to-follow, step-by-step videos of authentic #GreekRecipes, including key success tips. We have two video styles – shorter ‘hands only’ videos and longer, hosted videos featuring Greek parents and grandparents sharing their ‘Signature Recipes’ with Kali Orexi and you!