COO537 — "Phun" with Phyllo!
You say "filo" - I say "phyllo." In the end we're left with an incredibly versatile, paper thin pastry dough that can be stuffed with the most interesting savory fillings for bite-sized hors d'oeurves, an unexpectedly delicious light lunch or a distinctly delicious special occasion dinner. And desserts made with phyllo are out of this world! The real beauty is - they can be prepared in advance or even frozen and baked at the last moment. Once you are comfortable working with this dough, your repertoire will only be limited by your imagination. Materials fee: $10-payable to instructor. Hands-on class.