Sometimes called a lobster tail in the United States, the sfogliatelle is a deliciously crisp Italian pastry filled with sweet cream filling, perfect for breakfast, brunch, afternoon tea, or even dessert. Join Laura Pyles to learn just how to roll out foot after foot of paper-thin dough laminated with layers and layers of butter. In this class you’ll make sfogliatelle dough, homemade ricotta, and homemade almond paste. You’ll stuff your dough with a variety of traditional fillings: cinnamon, candied orange peel, and ricotta; almond cream; and berry mascarpone; and dive into these crispy swirls right out of the oven.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.