Saragli, gluten-free

σαραγλί-χωρίς-γλουτένη-8 mamameli

Saragli, gluten-free


For the phyllo

  • 500 g pastry flour (gluten-free)
  • 100 g fresh butter
  • 50 g extra virgin olive oil
  • 2 eggs
  • about 100 g water

For the filling

  • 100 g raw almonds with their peel
  • 2 teaspoons cinnamon

For the syrup

  • 500 g white sugar
  • 100 g glucose
  • 250 g water
  • half lemon juice

Additional: 100 g fresh butter (to sprinkle before baking)

Everyone has the right to taste syrup-sweets. Fragrant saragli with syrup, gluten-free.

Yes, it can be done.

It needs patience, willing and technique and everything is possible.
Try it.

The phyllo may not be as thin and crispy as the pastry sheet (it will be handmade by your hands) but the taste has nothing to envy.
It’s exactly the same.


In a bowl, knead the ingredients for phyllo and set it aside to rest for about 20 minutes.

Pulse the almonds. In a bowl, combine the almonds with cinnamon and set aside.

Grease a baking pan with olive oil or butter.

Roll out the phyllo.

Try to make square phyllo by cutting it accordingly.

We start by folding the phyllo by its 1/3, as in third photo.

We’ll need a stick longer that our phyllo.

I have metallic skewers and this is what i use for recipes like this. If you have a much longer stick than the phyllo, is enough to help you.

Spread the almond filling along the stick and roll around it in roll.

The stick is our guide to gently press the ends together towards the middle with your hands, creating folds in the phyllo.

Remove the stick carefully.

Repeat the same process until you use all phyllo and filling.

Melt any leftover butter and drizzle over the saragli rolls.

Bake at 180C degrees for about 1 to 1,5 hour until saragli turns golden.

For the syrup: Boil the sugar, water and glucose for 15 minutes in medium heat.

When saragli is ready, remove from oven and immediately pour the warm syrup over the hot saragli rolls. Set it aside for 1 hour to soak up the syrup.

Saragli is a delicious dessert for everyone but rich in calories and fat.

So, those who inject insulin be careful to calculate the extra fat equivalent.

Nutritional information per 100 g
Energy / calories: 349 kcal
Proteins: 2.62 g
Carbohydrates: 53.25 g
Fat: 14.84 g


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