Cooking & Confectionery   

This 2-3 hour class will show you how to make Rugelach; delicious crescent shaped pastries filled with fruit preserves, nuts, chocolate, raisins, cinnamon and sugar. Any level of baker can join and successfully bake these sweet treats. All ingredients are provided.

NOTE: Please bring to class a large mixing bowl, small electric mixer, rolling pin, measuring cups and teaspoon, large sharp knife or pizza cutter and 2 baking sheets.

1-2 PM -The first hour will consist of reading the recipe, making the pastry dough and refrigerating same for an hour (break of an hour).

3-4:30 PM The second hour will consist of rolling out the dough into a 9" disc, adding the fillings, cutting the disc into sections and rolling into crescent shapes. Crescent shapes will be placed on baking pans and baked in your own oven for 12-15 minutes. The final result is a delectable dessert. Students will bake the pastry at home.
 

During this specialty workshop, you will learn how to feed and maintain a sourdough starters, and get an in depth instruction on achieving success as you begin your sourdough journey. You will take home starter, a bowl, cheese cloth, scraper, scoring tool, recipe book, a do's and dont's list, and experience a sampling board. Your experience will provide you with dough ready to take home to rise and bake.

This 2-3 hour class will show you how to make Rugelach; delicious crescent shaped pastries filled with fruit preserves, nuts, chocolate, raisins, cinnamon and sugar. Any level of baker can join and successfully bake these sweet treats. All ingredients are provided.

NOTE: Please bring to class a large mixing bowl, small electric mixer, rolling pin, measuring cups and teaspoon, large sharp knife or pizza cutter and 2 baking sheets.

1-2 PM -The first hour will consist of reading the recipe, making the pastry dough and refrigerating same for an hour (break of an hour).

3-4:30 PM The second hour will consist of rolling out the dough into a 9" disc, adding the fillings, cutting the disc into sections and rolling into crescent shapes. Crescent shapes will be placed on baking pans and baked in your own oven for 12-15 minutes. The final result is a delectable dessert. Students will bake the pastry at home.
 

We will prepare a holiday brunch which you will finish at home. We will learn an adaptable base for this make ahead recipe as well as shortcut techniques in the preparation. A tasting is offered prior to preparation to discuss modifications. Participants are encouraged to share their experiences and preferences. In advance of class, the instructor sends an email to ask preparation preferences - please advise of any dietary restrictions.  

Please bring to class: deep oven safe casserole dish (either 1 9”x13” or 2 8”x8” ), you will need a 12" Skillet for sauté with classroom hot plate. Tools for the cutting (knives/cutting board) and stirring while cooking. Bowl/Container with lid that is large enough for a fresh fruit salad.