Homemade filo and Bosnian pie classesIn November, 2009, Cheryl and guest chef Jenny (a native Bosnian) presented two classes on making fresh filo dough and turning them into stuffed meat and vegetable pies.  A presentation at the Harbor Bay Cooking Club was followed by a private class in Cheryl's Party Kitchen. 

 Jenny demonstrates rolling out the filo "the hard way" with a broom handle rolling pin at the HBCC.

Back in the Party Kitchen, students get hands on and hands in making the fresh dough.

The dough is made into balls before rolling out or stretching into a sheet.

The dough is rolled out into a sheet thin enough to read through.

The dough can be stretched flat using the back of your hands.

After filling, the dough can be rolled into a tube by lifting the table cloth and letting gravity take over.

Into the oven at 500 degrees for ten minutes.

Out of the oven.

For more information on upcoming classes, call Cheryl at 510-523-4794 or email cherylloring42@yahoo.com