Saraili by Veganopoulous
Similar to baklava but coiled in appearance rather than layered, this Saraili contains nuts, cinnamon, breadcrumbs and sesame for its flavours, and is then soaked in a citrus scented sugar syrup after baking. You’ll need a large circular baking dish (mine measures 34cm, or 13.25 inches across). The serving size can really vary– if you cut this up like a pizza in to eight ‘slices’, one of those slices can be halved for a suitable serving portion, as the Saraili is quite sweet! Gently separate a ‘slice’, then try to work out if you prefer the centre or the edges!
Servings Prep Time
16people 30minutes
Cook Time
35minutes
Servings Prep Time
16people 30minutes
Cook Time
35minutes
Ingredients
Filling and Filo
Syrup
Instructions
  1. Preheat your oven to 180C (moderate baking temperature). Brush your circular baking dish with a little of the melted butter.
  2. In a food processor, or by hand, finely chop the walnuts. With a food processor, process until there are very small pieces left.
  3. In a bowl, mix the finely chopped walnuts, caster sugar, breadcrumbs, sesame seeds and cinnamon.
  4. Take a sheet of filo and lightly brush it with the melted butter. Sprinkle enough of the filling so that the surface is mostly lightly covered out to the edges.
  5. Take each long edge of the filo and fold it inwards about one inch. Then starting from the edge nearest you, roll up the filo sheet in to a cigar shape. It shouldn’t be too tight or too loose but don’t worry about getting it perfect!
  6. Starting in the centre of your buttered baking dish, form a tight coil with the filo cigar. The ‘open’ side of the cigar should face up so no filling falls out. Brush the end of the coil with a little of the butter so it doesn’t dry out.
  7. Take your second sheet of filo and repeat the sprinkle-roll up process. Place this second cigar so that one end meets the buttered end of the coil you just made in the dish. Tightly-ish wind the coil (don’t worry if you tear the filo) and give the coils a little squeeze now and then to get them nice and tight. You might have to gently shift your big coil now and then if it’s not centred when you add another length to the coil.
  8. Repeat until you have filled the baking dish. If there is any remaining melted butter, brush it over the top.
  9. Bake for around 35 minutes, though depending on your oven check at the 25 minute mark and rotate the dish if you need to. Make your syrup while the saraili is baking. When the saraili is done, remove it and immediately pour the cooled syrup all over (it may sizzle a bit so be careful). Try to pour the syrup over as evenly as possible. You may prefer to use a ladle. Let the saraili sit for at least three hours. It tastes better the next day and the day after that and is fine with being kept at room temperature unless it is hot or very humid.
Syrup
  1. In a small or medium saucepan, combine the syrup ingredients on a medium heat. Bring to the boil, stir, then gently simmer for ten minutes with the lid off. Remove from the heat and let cool completely, Remove the cinnamon stick and peel before pouring over the baked saraili.

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