– Method –

For the syrup

In a saucepan, put the sugar, the water, the cinnamon stick, the glucose, the carnations and the lemon peel.
Transfer the saucepan to moderate heat.
Boil for about 5-7 minutes until the sugar is completely melted and remove the saucepan from the fire.
Pour the lemon juice, stir and let it cool.

For the saragli

Preheat the oven to 160 ° C in fan mode.
Melt the butter in a small saucepan in low heat.
In a cooking machine or mortar mix the dried coconut flesh, the pistachio, the almond, the cinnamon and the carnation. Do not disolve them until they become like dust, but do not let very big pieces because they will break the pastry.
Put the filling in a bowl and the melted butter in another bowl.
Make the philo pastry on the counter.
Take a philo pastry and spread it on the counter and butter it with a brush without touching the brush on the pastry.
Cover with one more pastry and butter.
Apply a little bit of the filling across its surface.
Put 2 sticks in the middle of the pastry and fold them in the middle leaving two fingers space on the edge.
Roll them but not too tight. Fold with your hands pressing the edges towards the center and remove the toothpicks.
Butter a 30 x 40 cm baking pan and put in one saragli.
Butter with the brush on top immediately to prevent the pastries from drying out. Repeat the same procedure until the baking pan is full.
Pour the remaining butter over the saragli in the baking pan and cut it with a knife in 3 parts.
Bake in the oven for 70-90 minutes.
Remove from the oven and immediately pour the cold syrup over the hot saragli.
Let it for 30-40 minutes to absorb the syrup.
Sprinkle with grated pistachios and serve.

Saragli from Thessaloniki with OLYMPOS butter