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Recipe of filo pastry dough with a middle eastern cream – Italian Cuisine

  • a package of phyllo dough
  • 160 g plums
  • 130 g of butter
  • 50 g halva (sesame paste and sugar)
  • 40 g granulated sugar
  • 25 g tahina (sesame cream)
  • 10 g cornstarch
  • an egg
  • powdered sugar
  • Sesame seeds
  • salt

For the recipe of the filo pastry pie with a Middle Eastern cream, mix with a whisk 60 g of soft butter with halva and tahina; add cornstarch, egg, granulated sugar, a spoonful of sesame seeds and a pinch of salt and continue to work the mixture.
For the cake: melt 70 g of butter in the microwave oven and brush the inside of a cake ring (diameter 16 cm). Unroll the phyllo dough and, using the ring as a pastry cutter, cut out 2 discs, then flip them out, making 12 round sheets. Place a first sheet on baking paper, brush it with a little melted butter and sprinkle with icing sugar; overlap a second sheet and proceed thus obtaining a stack of 6 sheets. With the 6 sheets left similarly prepared another stack. Wash the plums, divide them in half, remove the stone and cut into small pieces. Place the buttered ring on a baking sheet lined with baking paper, insert a stack of sheets of filo pastry, spread the Middle Eastern cream and prunes. Grease the second pile of filo pastry on both sides and place it on top of the plums, pressing lightly so that it adheres well. Sprinkle with icing sugar and bake at 180 ° C for about 40 minutes. Decorate the cake with a 2 tablespoons of sesame seeds and serve, accompanying it to taste with small fresh plums, cut in half and aromatic herbs.

Lattice Top Peach Pie – How to Weave Dough Like a Dream

We are right in the middle of peach season, and what better way to show them off, than in this classic, lattice-top pie? And by classic, I mean the peek-a-boo crust design, not the filling, which has a few ingredients that are definitely not classic.

By the way, if you’re peaches are too ripe to peel, then you can remove the skin by cutting an “X” on the bottom and dipping in boiling water. Of course, if they’re really ripe and juicy, you probably shouldn’t be making pie with them anyway. Those are the kind of peaches where you take off your shirt and just eat them over the sink.

Above and beyond beautiful, this lattice design is also very practical. When you’re making pie with something like peaches, the relatively open top allows for lots of moisture to evaporate, which helps prevent the dreaded “watery pie syndrome.” That’s also the reason we boil the excess juices down to a syrup. 

So, whether you use this lattice-top technique for a peach pie, or other juicy fruits, I hope you give it a try soon. Enjoy!

Ingredients for One 10-inch Pie:
about 3 pounds fresh peaches, peeled and sliced (about 2 lbs 12 oz once trimmed)
1 cup white sugar, divided
tiny pinch of salt
1/4 cup flour
1 tbsp cornstarch
pinch of cayenne
1 tsp lemon juice
pinch of cinnamon
enough pie dough for a double crust pie (get recipe here)
– Bake at 350 F. until browned and bubbling. Mine took about 1 hour 15 minutes, but I peek a lot)

Grilled Thai Sweet and Spicy Shrimp Pizza

Move over hot dogs, this sweet and spicy shrimp grilled pizza made with my Bangin’ Good Shrimp [1]recipe is so good!

I’ve had my eye on Archer Farms thin crust pizza crust for a while and thought it would be perfect to make on the grill, so when Target’s A Bullseye View[2] asked me to create a guest post for their blog, I knew exactly what I wanted to make.

Being part of the Target Inner Circle[3] I get to attend some really fun events. A few weeks ago Target set up a life sized dollhouse in the middle of Grand Central Station decorated with their Threshold home collection, how COOL is that??!

It was incredible to see this giant dollhouse in the middle of one of the busiest places in NYC!

My favorite part was their outdoor area, especially their ottomans and tables. When I went to Target to pick up all the ingredients for this pizza, I found this adorable bistro table on sale for $199 and picked up some Threshold lanterns, pillows and ottomans… LOVE!!

These ottomans make the backyard feel like an extended part of my home. But more about the pizza, for 8 servings it’s just under 300, or 8 weight watchers points plus each. If you want to try this yummy pizza recipe, head on over to A Bullseye View for the full recipe[4].

Servings: 8 • Size: 1/4 pizza • Old Points: 6 pts • Weight Watcher Points+: 8 pt
Calories: 293 • Fat: 9 g • Carb: 30 g • Fiber: 1 g • Protein: 21 g • Sugar: 2 g
Sodium: 388 mg • Cholest: 96 mg


  1. ^ Bangin’ Good Shrimp (
  2. ^ A Bullseye View (
  3. ^ Target Inner Circle (
  4. ^ A Bullseye View for the full recipe (