Sweet and Savory Brie and Spiced* Nut Baklava
Saturday, March 11, 2023 | 6:00PM - 8:30PM
$149.00
Join Pastry Chef Keri and learn to make this delicious sweet and savory appetizer for your next get together!
Perfect with a glass of wine, this is a baklava unlike any other you’ve ever eaten… crispy layers of phyllo dough, lightly spiced* mixed nut filling and a layer of Creamy Brie Cheese all baked until golden brown and soaked in a Spiced Citrus Honey Syrup. You’ll learn the pastry chef’s secrets to layer and cut the phyllo, make the nut filling and spiced honey syrup as well as lots of tips and tricks along the way to perfect your baklava.
Nuts used will include walnuts, pecans, pistachios and almonds, but substitutions can be made for any allergies. Syrup consists of Honey, Cinnamon and a hint of Citrus.
*You’ll have your choice of spices- think Mulled Wine, Apple Pie or Pumpkin Style Spices or you can kick up the heat and add any of our many ground pepper options: Cayenne, Ancho, Roasted Red Chili… the options are endless!
This class is suitable for the following Dynamic Duo types:
YES: Parent/Grandparent & Child
YES: Couples/Roommates (live in the same household)
YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.
*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day. (Don’t worry, if you want to fly solo, we won’t put you with some random stranger!)
We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging too!
Please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing strong perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.