The Art of Phyllo Baking Class

Taking the Fear out of Phyllo

Phyllo has a reputation. It’s delicate. It tears. It’s “too hard.” In this hands-on baking class, we’ll demystify one of the most misunderstood doughs in the pastry world and teach you how to work with phyllo confidently and successfully.

We’ll explore both commercial and hand-stretched phyllo techniques so you understand how the dough behaves, how to handle it properly, and how to prevent the most common mistakes. As a group, we’ll stretch one large sheet of dough together, learning how hydration, resting, and gentle tension create that signature translucent finish.

From there, we’ll build a series of classic pastries from across the Ottoman culinary tradition. You’ll prepare pistachio baklava in multiple styles — including rolled, layered, and pleated “mussel” shapes — so you can see how technique changes texture. We’ll also make creamy galaktoboureko, syrup-soaked portokalopita, and a savory cheese borek that highlights phyllo’s versatility beyond dessert.

Along the way, we’ll cover butter control, proper baking, syrup ratios, and how temperature affects absorption and crispness. You’ll leave with recipes, technique notes, and the confidence to work with phyllo at home without intimidation.

If you’ve ever wanted to master layered pastry — or simply understand why baklava tastes so good — this class will give you the tools to do it properly.