Italian Pastry Classics, September 9, 9:30-1:00

In this hands-on class, you will learn the recipe and techniques to make Sfogliatelle and Cannoli. Sfogliatelle is an Italian pastry that originated from the Campania region in Italy. The name “sfogliatella” means small, thin layer, but these pastries are commonly referred to as lobster tails due to their curved shape and layered pastry. The process of rolling the dough and mixing the filling is quite time-consuming, but the end result is a flaky and creamy pastry that is well worth the effort.

Cannoli are pastries consisting of a tube-shaped shell of fried pastry dough filled with a sweet, creamy filling containing ricotta. They can range in size, and in Italy, fillings arereflected in local ingredient availability.

Hands-on

Instructor: Stephen Leiponis