Apple Pecan Baklava Scrolls (Saragli Style)

Ingredients

• 4 large apples, peeled, cored, and thinly sliced
• 2 tablespoons olive oil or melted butter
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 3 cups finely chopped pecans
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Pinch of salt
• 1 pound (#4) phyllo pastry, thawed and at room temperature (about 18–20 sheets total)
• 3/4 pound (340 g) unsalted butter, melted
• 2 cups granulated sugar
• 1 1/2 cups water
• 1/2 cup Greek honey
• Juice of half a lemon
• 1 teaspoon pure vanilla extract
• 1 cinnamon stick or 1/2 teaspoon ground cinnamon

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Toss the apple slices with olive oil, brown sugar, and cinnamon. Spread them in a single layer and roast for 15–20 minutes, stirring once, until the apples soften and most of their juices have cooked off. Let cool completely, then coarsely chop.

3. 3

   Reduce the oven temperature to 325°F (160°C).

4. 4

   In a large bowl, combine the roasted apples, chopped pecans, cinnamon, cloves, and a pinch of salt. Mix until evenly combined.

5. 5

   Unwrap the phyllo and keep it covered with a clean kitchen towel while you work. Divide the phyllo sheets into two equal stacks — about 9 or 10 sheets per stack.

6. 6

   Take one stack of phyllo (unbuttered) and spread half of the apple-pecan mixture evenly across the top sheet, leaving about a 1-inch border on all sides. Roll it up tightly from the long edge into a log. Repeat with the remaining phyllo and filling to form a second log.

7. 7

   Slice each log into 12 thick rounds for a total of 24 scrolls. Arrange them cut-side up in a buttered 9x13-inch baking pan, leaving a little space between each one.

8. 8

   Pour the melted butter evenly over the scrolls, making sure it seeps down into the layers. Bake on the center rack for 45–50 minutes, or until golden brown and crisp all over.

9. 9

   While the baklava bakes, make the syrup: combine the sugar, water, and cinnamon stick in a saucepan. Bring to a boil, then lower the heat and simmer for 5 minutes. Remove from heat, stir in honey, lemon juice, and vanilla, and let the syrup cool completely.

10. 10

    As soon as the baklava comes out of the oven, pour the cool syrup evenly over the hot scrolls. Let rest uncovered at room temperature for at least 3–4 hours so the syrup can absorb fully.

11. 11

    Serve at room temperature, garnished with extra chopped pecans or a drizzle of honey.