Sfogliatelle, Lobster Tails & Baklava
In this recorded class, Chef Alina walks you step-by-step through a versatile gluten-free pastry dough that can be rolled paper-thin and used for both phyllo and the signature layers of sfogliatelle. You’ll learn how to work with the dough, roll it with a pasta machine, create hundreds of delicate layers, shape the classic shell, and troubleshoot the little things that make these pastries intimidating to attempt on your own.
You’ll also learn how to make traditional sfogliatelle, plus bakery-style lobster tails using pâte à choux to create the hollow center before filling them with luscious Chantilly cream.
For the baklava, you’ll use the same gluten-free dough to create thin phyllo sheets, then layer them with spiced nuts, butter or ghee, and a fragrant honey syrup for a crisp, flaky baklava.
In this class you’ll learn:
- Gluten-Free Master Pastry Dough
- Gluten-Free Sfogliatelle
- Traditional Sfogliatelle Filling
- Bakery-Style Lobster Tails
- Gluten-Free Pâte à Choux
- Chantilly Cream
- Bonus Pistachio Cream Filling
- Gluten-Free Baklava
- Spiced Nut Baklava Filling
- Honey–Orange Blossom Syrup
These pastries take a little patience, but once you understand the technique, they are absolutely achievable at home - and the results are worth it.
*Class includes the full recorded video lesson plus a downloadable recipe packet with all recipes and detailed written instructions.*
$40.00
Learn how to make three spectacular bakery-style pastries completely gluten-free: crisp, flaky *sfogliatelle*, cream-filled *lobster tails*, and layers of golden *baklava made with homemade gluten-free phyllo*.In this recorded class, Chef Alina walks you step-by-step through a versatile gluten-free pastry dough that can be rolled paper-thin and used for both phyllo and the signature layers of sfogliatelle. You’ll learn how to work with the dough, roll it with a pasta machine, create hundreds of delicate layers, shape the classic shell, and troubleshoot the little things that make these pastries intimidating to attempt on your own.
You’ll also learn how to make traditional sfogliatelle, plus bakery-style lobster tails using pâte à choux to create the hollow center before filling them with luscious Chantilly cream.
For the baklava, you’ll use the same gluten-free dough to create thin phyllo sheets, then layer them with spiced nuts, butter or ghee, and a fragrant honey syrup for a crisp, flaky baklava.
In this class you’ll learn:
- Gluten-Free Master Pastry Dough
- Gluten-Free Sfogliatelle
- Traditional Sfogliatelle Filling
- Bakery-Style Lobster Tails
- Gluten-Free Pâte à Choux
- Chantilly Cream
- Bonus Pistachio Cream Filling
- Gluten-Free Baklava
- Spiced Nut Baklava Filling
- Honey–Orange Blossom Syrup
These pastries take a little patience, but once you understand the technique, they are absolutely achievable at home - and the results are worth it.
*Class includes the full recorded video lesson plus a downloadable recipe packet with all recipes and detailed written instructions.*
