Last May Nick Malgieri, Director of the Pastry and Baking at ICE and author of Perfect Cakes, A Baker’s Tour and many others, traveled to Turkey to learn about Turkish pastries from experts in Istanbul and Gaziantep. This class features savory pastries made from yufka, the Turkish version of phyllo dough—rolled and not stretched. See mixing and rolling the dough and sample several savory pastries made from yufka. Yufka, an ancient dough, is still made by experts in modern Turkey, though home preparation, once common in the past, has fallen into disuse. Versatile in the extreme, yufka may be used as a dry flatbread, slightly dampened until flexible for wraps, or layered and folded or rolled into pies called boreks and other savory pastries. A slide show and videos of yufka preparation in Turkey are also included. Free for current career students and alumni; General public $40
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