SARAGLI WITH PISTACHIOS

• • 1 Package (450g) of phyllo pastry (for baklava)
• • 1 Package (250g) unsalted butter, melted

For the filling

• • 2 Cups (300g) of Halepian nuts (Pistachios), ground (not too fine)

For the syrup

• • 2 Cups (500g) sugar
• • 1 ½ Cups (375ml) water
• • 1 Tablespoon (18ml) honey
• • ½ Teaspoon (1g) ground cardamom
• • 3 Tablespoons (18ml) lemon juice

First, let's prepare the syrup:

1. 1. In a saucepan, combine the sugar, water, honey, and cardamom. Bring the water to a boil, then lower the heat and simmer for 7-8 minutes. Add the lemon juice, stir, and remove from the heat. Let it cool down. Preheat the oven to 180°C (350°F) with the fan on. Butter a 30 cm baking pan.
2. 2. Lay one sheet of phyllo pastry on your work surface with the wider side facing you and brush it lightly with butter. Place 2 wooden skewers in the middle (spanning from one side to the other) and fold the sheet over them. Sprinkle with 1 ½ tablespoons of the ground pistachios. Roll into a log, not too tightly. Gently scrunch the pastry by pressing on the right and left sides towards the middle, and then remove the wooden skewers. Place the saragli in the center of the pan, forming a spiral shape (like a snail shell). Brush the surface of the pastry well with butter so it doesn't dry out. Repeat the process with the remaining sheets, continuing the spiral shape. Pour any leftover butter over the pastries. Bake in the preheated oven for 35-40 minutes. Remove from the oven and pour the cold syrup over it. Let it absorb the syrup, sprinkle with pistachios, and serve.