Phab-u-lous Phyllo & Partying with Puff Pastry
If you're intimidated by working with phyllo (or fillo) dough - those thin layers of dough piled on each other and drenched in butter -- fear no more. It's really easier than you think -- you just need a little practice.
During the first session we'll make spinach pies, phyllo cups for savory appetizers and tantalizing desserts. And you'll learn the secrets to making the most famous of all phyllo recipes - Baklava drenched in honey syrup.
Once you're feeling phabulous about phyllo, we'll move on to working with Puff Pastry. During week 2 we'll explore the uses of puff pastry and make sweet desserts, savory "eat `n go" lunches, and elegant hors d'oeuvres you'll be proud to serve at your next party.
2 Week Class
Wednesday, March 7 and March 14, 2007
6:30 - 9:00 p.m.
$125/person
send it via "snail mail" to the address provided.
Be sure to include a check to cover the cost of the class.
Catering by Dinner is Served
978-697-8527
Serving Massachusetts & Southern New Hampshire since 2000
