Overview
Description
Turkish Pastry and Desserts | Workshop
Total Duration: 7 Days (6 classes per day)
Group Size: 12 participants
Fee: €490 per participant
Day 1: Basic Pastries
• Objective: Master the fundamentals of Turkish pastries, focusing on foundational techniques and dough preparation.
• Content Outline:
1. Yufka (Thin Dough): Rolling and preparing the base for böreks and baklava.
2. Puff Pastry: Preparing flaky layers for savory and sweet pastries.
3. Katmer: A layered pastry with butter and sugar.
4. Gözleme: Flatbread stuffed with various fillings (cheese, spinach, potatoes).
• Activities:
• Hands-on preparation of thin and puff pastry doughs.
• Practicing rolling and folding techniques.
• Feedback on texture and layering outcomes.
Day 2: Traditional Turkish Börek
• Objective: Learn to prepare a variety of Turkish böreks with diverse fillings and shapes.
• Content Outline:
1. Su Böreği: Layered börek cooked in water and baked.
2. Sigara Böreği: Crispy rolled pastries filled with cheese or potatoes.
3. Kol Böreği: Spiral-shaped börek with minced meat or spinach filling.
4. Çıtır Börek: Crispy phyllo dough börek with various fillings.
• Activities:
• Filling preparation and shaping techniques.
• Baking and frying böreks for desired crispiness.
• Group tasting and feedback on flavor and texture.
Day 3: Milk-Based Desserts
• Objective: Master the preparation of smooth and creamy milk-based Turkish desserts.
• Content Outline:
1. Muhallebi: Classic milk pudding with variations (plain, cinnamon-flavored).
2. Sütlaç: Traditional rice pudding with baked and non-baked options.
3. Kazandibi: Caramelized milk pudding with a chewy texture.
4. Tavuk Göğsü: Chicken breast dessert with a unique, smooth consistency.
• Activities:
• Practice tempering and thickening techniques.
• Adjusting flavors and consistency through hands-on preparation.
• Plating milk-based desserts for traditional presentation.
Day 4: Syrup-Based Desserts
• Objective: Learn the art of preparing syrup-soaked desserts with authentic flavors.
• Content Outline:
1. Baklava: Layering yufka dough with nuts and syrup.
2. Şekerpare: Semolina cookies soaked in syrup.
3. Tulumba: Fried dough desserts coated with syrup.
4. Revani: Semolina sponge cake soaked in lemon-scented syrup.
• Activities:
• Layering and baking techniques for baklava.
• Frying and soaking desserts in syrup.
• Group tasting and evaluation of texture and syrup absorption.
Day 5: Halva and Semolina Desserts
• Objective: Prepare classic halva and semolina-based desserts with authentic flavors and textures.
• Content Outline:
1. Un Helvası: Flour-based halva with butter and sugar.
2. İrmik Helvası: Semolina halva with pine nuts.
3. Şambali: Semolina cake with a chewy texture.
4. Zerde: Saffron-flavored rice pudding.
• Activities:
• Roasting semolina and flour to achieve the perfect texture.
• Group discussions on balancing sweetness and flavors.
• Presentation practice for serving halva-based desserts.
Day 6: Regional Turkish Desserts
• Objective: Explore desserts from different regions of Turkey, focusing on unique ingredients and techniques.
• Content Outline:
1. Künefe: Cheese-filled dessert baked with shredded phyllo and soaked in syrup.
2. Ekmek Kadayıfı: Bread-based dessert soaked in syrup and topped with clotted cream.
3. Güllaç: Starch sheets layered with milk, rosewater, and nuts.
4. Pestil and Köme: Fruit leather and walnut roll-ups from Eastern Turkey.
• Activities:
• Preparing regional specialties with authentic ingredients.
• Peer feedback on technique and taste.
• Presentation of regional dessert platters.
Day 7: Creative Desserts and Fusion
• Objective: Encourage participants to innovate by blending traditional Turkish desserts with modern techniques and flavors.
• Content Outline:
1. Modern Baklava Variations: Introducing chocolate and fruit-infused baklava.
2. Signature Milk Desserts: Adding contemporary flavors like matcha or salted caramel.
3. Savory Pastry Fusion: Combining savory and sweet elements in pastries.
4. Artistic Dessert Plating: Creating visually stunning presentations.
• Activities:
• Participants create their own signature desserts.
• Group feedback on creativity, taste, and presentation.
• Final showcase of desserts for peer and instructor evaluation.
Key Features of the Course
1. Hands-On Practice: Every day emphasizes practical preparation of traditional and innovative desserts.
2. Cultural Depth: Focuses on the rich heritage of Turkish pastries and desserts.
3. Creative Freedom: Encourages participants to innovate and modernize classic recipes.
