Phyllo—yufka to the Turks, strudel to the Hungarians—is common throughout the Balkans and Middle East. Homemade phyllo is easy to make and is excellent for savory pies. For baklava and sweets, commercial phyllo dough yields much flakier and crisper texture. Chef Ana Sortun will demonstrate the ease of handmade phyllo and make Lazy Woman’s Pie and Rolled Spanakopita (spinach and cheese pie). Pastry Chef de Cuisine, Sophie Gees will demonstrate a few of Oleana’s dessert specialties including an Orange Phyllo Cake with Semolina Custard and Cinnamon; Pistachio Bird’s Nests; and Kunefe (layers of crunchy shredded phyllo with sweet cheese filling).
Instructors: Ana Sortun & Sophie Gees
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Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date.
We hustle to get the café ready for these special evening events and open the doors for first-come first-serve seating at 6:15pm. See you then!