Vertuta is a delicate strudel-type pastry made with a universal, neutral tasting dough that is prior to filling stretched until paper thin (two methods of stretching will be presented in the class). Versatility of the dough allows for a large variety of sweet and savory fillings that can be wrapped inside the dough. The pastry is of Romanian and Moldovan origins and in the class we’ll be making two Vertutas filled with:

• Sweet apples, nuts, cinnamon and butter

• Savory feta or syr (tvaroh) and sorrel or spring greens