- 500 gr. HATZAKOUY Crust filo pastry sheets
- 250 gr. Walnuts
- 1 tsp Cinnamon
- 250 gr. Fresh butter
- 100 gr. Breadcrumbs
********************
For the syrup
- 800 gr. Sugar
- 200 gr. Glucose
- 3 Vanilla pods
- 800 ml. Water
Prepare the filling by mixing the walnuts, breadcrumbs and the cinnamon. Take one sheet of pastry, brush with melted butter and then place another sheet on top of it. Spread a small amount of the filling on the edge of these two sheets and with the help of a thin dowel roll the sheets and bunch them up slightly. Remove the dowel and place the bunched up rolls into the tray. Follow the same process with the rest of the sheets and after filling the oven tray cut them into smaller rolls.
Pour all of the remaining melted butter over them and bake at 220Co
SYRUP: Boil all the syrup ingredients together for 10 minutes.
Pour the HOT syrup on the COLD mini-saragl.
