Phyllo has a bit of a bad reputation. It tears. It dries out. It behaves badly if ignored. And yet, some of the most beloved pastries in the world rely on it.

In this hands-on workshop, we’re demystifying phyllo once and for all as we bake our way through phyllo’s full range of possibilities. You’ll learn to build classic nut baklava in multiple styles, from crisp layered triangles to rolled sarma and dramatic midye (mussel) baklava formed from hand-stretched sheets. We’ll prepare spiral bourek and tiropitakia for the savory table, and we’ll turn even our “mistakes” into fragrant orange-soaked portokalopita.

By the end of class, you’ll understand how phyllo behaves, how syrup absorption works, and how to approach these pastries with confidence instead of hesitation. (And then, of course, we will send you home with a big box of your handiwork!)