Above: Chef Arleen Lloyd.
Made of only flour and water. Rolled so thin it is see through. And ever so fragile. Phyllo dough is one of the most difficult doughs to work with. Knowing all this, why have chefs through the centuries loved working with this tempermental dough? Because it produces the most magnificent savory and sweet products. Join us as we learn all the secrets there is to know about being successful with phyllo from beginning to end. Join chef Arleen for the class takes place May 2nd, 2011 at 10a.m.
*Bring an apron, closed toe shoes, 3 kitchen towels, and 2 cookie sheets with sides to carry your creations home.