Mix all the ingredients for the syrup in a saucepan and boil for 7-8 minutes. In a bowl, mix the walnuts, dark chocolate, cinnamon and biscuits. Make the Saragli according to the instructions. Place them in a buttered baking tin, brush them with butter and bake at 180°C for 30 to 35 minutes, or until they turn golden. Once baked, pour the syrup over them and allow them to cool slightly before serving.

For making Pleated Rolls:
Brush one sheet with butter, fold it in half and brush it again with butter. Sprinkle 3 tablespoons of the walnut filling in a line across the pastry sheet and roll up. Fold in rough edges. Repeat the process to make the more pieces of pleated rolls, also called in Greek Saragli.