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Prepare the Syrup: In a small saucepan, combine all the syrup ingredients—sugar, water, glucose, lemon peels, and cinnamon stick. Place the saucepan over high heat and let it boil for 4-5 minutes. Remove from heat and allow the syrup to cool to room temperature.
Clarify the Butter: In a small saucepan, melt the butter over very low heat. Once melted, let it rest and carefully separate the clear fat from the milk solids at the bottom. This clear fat is your clarified butter.
Prepare the Nut Filling: In a small mixer, pulse the walnuts and hazelnuts until they are finely chopped but not powdered. Transfer the nuts to a bowl and add the grated chocolate, vanilla, cinnamon, and clove, mixing thoroughly.
Assemble the Saragli: On a clean, dry surface, lay out a sheet of filo. Place a thin rolling pin at about three-quarters of the way up the sheet.
Fold the filo over the rolling pin, sprinkle with the nut mixture, and drizzle with clarified butter.
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