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    You are in: Home / Baking / Lemon-Pistachio Baklava Recipe
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    Lemon-Pistachio Baklava

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on October 05, 2008

      I made this for my Progressive Dinner group. We really enjoyed it. I added another set of layers in the middle. I couldn't find raw pistachios so I used cooked but soaked them and allowed them to dried before chopping them in the food processor. They were fine. My Greek mother-in-law always scored through the top of the phyllo before baking to allow for easier cutting at serving.

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    • on March 17, 2007

      This was my first attempt at making Baklava and it turned out very nicely. My family really enjoyed it. It wasn't my favorite, but that's just because I'm not much of a "nut lover"...lol. I kept picking around the center and eating the pastry though... it was really light and flaky... and just the right amount of sweet... yummy,yummy...*smile*

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    • on March 31, 2005

      This Baklava recipe is very good!!! I have received many wonderful comments from Turkish people who have tried it. I used a little less of the lemon grind and honey and a little more sugar, so it's not too lemony.

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    Nutritional Facts for Lemon-Pistachio Baklava

    Serving Size: 1 (1384 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 115.2
     
    Calories from Fat 60
    52%
    Total Fat 6.6 g
    10%
    Saturated Fat 2.8 g
    14%
    Cholesterol 10.1 mg
    3%
    Sodium 46.5 mg
    1%
    Total Carbohydrate 12.7 g
    4%
    Dietary Fiber 0.7 g
    2%
    Sugars 6.7 g
    26%
    Protein 1.7 g
    3%

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