Saraglakia (Chocolate-Filled Pastry Rolls)

Recipe-Ingrediants

Saraglakia, those small pieces of sweetness that awaken the senses and fill the mouth with flavor and pleasure, are a beautiful dessert with deep roots in history. Their origin brings to mind the aromas and tastes that have kept tradition alive and thriving throughout the ages.

History:

The history of saraglakia begins with ancient cultural traditions originating from various parts of the world. Their authentic roots can be traced back to the East, where the art of pastry-making and dessert creation reached unique levels of excellence.

The first references to saraglakia can be found in the Ottoman Empire, where the art of pastry-making had reached remarkable heights. The skills of Ottoman confectioners gave birth to exceptional sweets and desserts, including the exquisite saraglakia. (It is believed that the Aztecs and Mayans were among the first to discover chocolate and used it in various forms. Later, the Spaniards introduced chocolate to Europe, adding different ingredients and flavors to create confections that delighted royal circles.)

Over time, the pleasure of saraglakia spread to other regions of the world, adapting and evolving to local tastes and traditions. Thus, saraglakia became one of the most beloved sweets in many countries, proving that the love for good taste and quality endures throughout the centuries.

Today, saraglakia represent refined gastronomy and the enjoyment of the confectionery arts. The history and tradition of these sweets come alive with every bite, offering a taste of the past and a reminder of the civilizations that preceded us.

Let us surrender to the magic of saraglakia and allow culture and history to guide us into a world of sweet indulgence.

Our Ingredients: 1 pack of filo pastry sheets 200g ground walnuts 100g crushed almonds 50g crushed Aegina pistachios 100g sesame seeds 300g melted unsalted butter 1 tsp cinnamon ? tsp cloves

For the syrup: 400g granulated sugar 250g water 1 cinnamon stick 6 whole cloves ½ cup lemon juice

For the coating: 250g dark chocolate 250g white chocolate 250g milk chocolate Crushed walnuts