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Greek Baklava with Honey and Pistachios
- Filo pastry 400 g, sheets, in alternative yufka pastry
- Butter 100 g, melted
- Walnuts 200 g
- Almonds 100 g
- Pistachios 200 g
- Egg white 2 each
- Honey 60 ml
- Cinnamon 2.5 g, ground
- Rose water 15 ml
- Sugar 250 g
- Lemon 60 ml, juice
Directions:View on Fine Dining Lovers
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