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Baklava With Redcurrants
- Filo pastry 400 g sheets, or yufka (Turkish or Greek speciality shop)
- Butter 100 g, melted
- Walnuts 200 g
- Almonds 100 g
- Pistachios 100 g
- Egg whites 2
- Honey 60 ml
- Cinnamon 5 ml
- Rose water 15 ml
- Sugar 250 g
- Lemon juice 60 ml
- Redcurrants As needed, to garnish
Directions:View on Fine Dining Lovers
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