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Homemade Baklava

Homemade Baklava

Paper-thin layers, real patience, and the payoff of a proper baklava. 

Wednesday December 16th | 12:00 pm EST*

Baklava has a reputation for being intimidating, mostly because of the phyllo. Jody and Kirstie demystify it in this class, walking through how to work with phyllo dough without tearing it, keeping it from drying out, and building layers that stay crisp instead of turning soggy. 

It's a showstopper dessert for the holiday season, and far more achievable than it looks. 

Join us live or cooking along with the recording whenever your schedule suits. 

What you will learn: 
Working with Phyllo without tearing.
Creating flaky layers.
Creating baklava filling.

Recipes covered
Pistachio & Almond Baklava 

Join the Live Online Class: $30 (shop yourself)
Add the Ingredients: + $80

*Can’t join us live? You won’t miss a thing. We’ll send the recording & recipes after class so you can cook with us whenever it suits you.

$30.00
$30.00
Sale Sold out

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