Sarailie

Ingredients:

800 gr filo pastry

800 gr walnuts, grounded

200 gr caster sugar

2 tablespoon cinnamon

400 gr oil or butter, melted

For the syrup:

300 gr sugar

200 gr honey

700 ml water

3 teaspoons vanilla extract

Instructions:

1. Grease a 28x39 cm baking pan with oil or butter.

2. Mix the ground walnuts with sugar and cinnamon.

3. Take one filo pastry and brush it with melted butter. Take another filo pastry and place on top. (When assembling, cover the rest of the filo pastry with a wet towel to prevent them from drying.)

4. Cover with walnut mixture, leaving a 5-6 cm border on one width.

5. Roll width-wise, finishing with the empty border.

6. Place in the prepared pan, also covering with a wet towel.

7. Repet steps 3 to 6 until finishing all the filo pastry.

8. Meanwhile, preheat the oven at 180 C.

9. In the pan, cut the rolls lengthwise. Brush the top with the rest of the butter.

10. Bake for about 60 minutes, until golden brown.

11. Meanwhile, prepare the sugar syrup.

12. In a saucepan on medium heat, add water, sugar, honey and vanilla. Bring to a boil, stirring to dissolve sugar.

13. Reduce the heat to medium-low and let simmer for another 5 minutes.

14. Immediately after removing the pan from the oven, pour the cooled syrup over the pastry.

15. Let cool completely at room temperature.

16. Refrigerate at least for 1-2 hours before serving.