Bridal Saragli from Thrace

This traditional Northern Greek oriental sweet syrup dessert  is presented to the guests of a Wedding as the Bridal Dessert.  It is absolutely delicious!

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Pastry* ½ kg of ready made filo pastry may be used instead.
cup of water
2 ½ cups of soft flour
1 cups of olive oil
½ tsp of salt
3 cups of walnuts, roughly chopped
2-3 tbs of sugar
1 tsp of cinnamon
1 cup of dry breadcrumbs or crushed rusk
1 cup of olive oil for scorching

2 ½ cups of sugar
1 cups of water
1 small bunch of cinnamon sticks
juice of 1 lemon
olive oil


Preheat oven at 180°C.

1.  Combine all the ingredients in a blender or mix by hand until the dough is firm. Cover and set aside for 30 minutes.

2.  Combine the walnuts with the breadcrumbs or rusk, sugar and cinnamon.

3.  Separate the dough into balls and roll out each one into a thin sheet, on a floured surface.

4.  Cut the pastry into long strips, about 15cm wide. Sprinkle each strip with a little of the walnut mixture. Scrunch each strip of pastry to create a pleated effect and arrange side by side in a greased baking pan.

5.  Heat the oil until smoking and then pour over the "saragli".  When the hot oil is poured over it, the pastry should turn white and blister.

6.  Bake the "saragli" in a pre-heated oven at 180°C for 30 minutes then reduce to 120°C and bake for a further 2 hours.

7.  Prepare the syrup. Combine the water and the sugar and bring to a boil; boil for about 5-6 minutes or until it reduces slightly and thickens.

8.  Add the cinnamon. Towards the end, add the lemon juice. Set aside until cool.

9.  Pour the cold syrup over the saragli as soon as they are removed from the oven. Allow the pastry to soak up the syrup. Arrange on a serving platter.


You can substitute walnuts with any nut of your choice
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