Take the filo pastry out of the freezer and let it thaw at room temperature for at least 2 hours before using it.

Pass the nuts through a blender and roast them a little bit to bring out their flavor.

Spread out the filo sheets and place a thin rod slightly off the middle.

Fold the sheet in two with the rod still in the middle and spread some of the nuts along it.

Make a roll that is quite loose, not very tight.

Take each end of the roll and push both towards the middle, to make a wrinkled roll.

Pull out the rod.

Cut to the size you desire (I make them bite-sized)

And place them in the baking tray.

Melt the butter and while it is still hot, brush them all, as best as you can.

Bake at 220°C in a preheated oven for 20’-25’ until they are golden brown.

Then, prepare the syrup, boil the water and sugar in a pot (don't stir because the syrup will crystallize) and after it boils for a couple of minutes, add the slice of lemon.

When you remove the saragli, pour the syrup over it while it is still very hot, the syrup has to be equally hot too (it should still be over heat) so that it sizzles when you pour it. This way, the saragli gets crunchy and remains so for 4-5 days.

Finally, let it cool (even though, in my case, my family started tasting it before it cooled as you see in the photo).