Baklava PinWheels – Saragli

Makes about 2 1/2 dozen.

These are Andrea’s favorite, even if I can never get them as thin as Paula Brill made them at a Nutley AAUW cooking class

ingredients

Filling:

Syrup:

1
First make the syrup.
2
Combine the sugar and water and boil until clear.
3
Stir in the honey and cool.
4
Mix the filling together in a bowl.
5
Lay out one sheet of filo (keep others covered with a damp towel) and brush with butter. Sprinkle nut mixture over buttered sheet.
6
Repeat with 7 other sheets of filo, using about one-half the filling.
7
Starting on long side, fold in one inch to secure nuts in place.
8
Starting on the opposite long side, roll up like a jelly roll.
9
Cut into 3/4 inch slices.
10
Lay rolls on lightly greased baking sheet.
11
Repeat with remaining filo dough and filling.
12
Bake in 350 degree oven for 25 minutes, or until golden brown.
13
Pour cooled syrup over hot pastries.