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Fresh spring roll wrappers closely approximated the delicate crispness of traditional samsa wrappers. After baking, the pastries are soaked in a citrus-infused syrup and sprinkled with chopped pistachios. For the syrup, use a vegetable peeler to remove the lemon and orange zest in wide strips, but try to take only the colored peel, not the bitter white pith beneath it. The pastries can be stored in an airtight container for up to three days.
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