Howard's Baklava and M'Hancha Class

Join Howard Middleton (GBBO, series 4) live from Sheffield to stretch your baking skills and let Howard show you how to tackle homemade filo pastry! Crisp, flaky filo gets layered up into his nutty, not-too-sweet version of baklava with pistachios, pecans, apricots and a tangy orange syrup. You’ll also roll up your filo into a savoury m’hancha – a Moroccan-inspired pastry filled with spiced butternut squash, toasted pine nuts and feta cheese.

We’ll start off the class with an introductory welcome and some background from Howard's time on TV, before we ask you to put on our aprons & bake along as you watch Howard demonstrate all the skills required to make this lovely treat.

Our class will take around 1 hour and 45 minutes as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Howard. Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. 

Places are non-refundable and cannot be cancelled or altered after purchase. All classes are subject to a minimum number of six attendees signing up. If the minimum number is not met, we will inform those who have purchased a place no later than 24 hours before the class, and will arrange a full refund. All guests will be emailed a link to the class following their booking. Please note our classes are very much interactive and are limited to 17 participants. Howard will ensure he gives you feedback as we go whilst everyone will be encouraged to ask questions. 

Equipment:

Sharp Knife 

Small Saucepan 

Mixing Bowls 

Rolling Pin

Baking Parchment 

Pastry Brush 

Wooden Spoon 

Roasting tin or dish

20cm (8inch) Square Cake Tin/ Pan or similar sized rectangular one

20cm (8in) Round Cake Tin/ Pan (or you can bake the M’Hancha Freeform on a Flat Baking Tray

NB. You will need to wear a short-sleeved or sleeveless top and remove any rings or other hand-jewellery!

Ingredients:

For the Filo Pastry:

320ml (1 1/3 cups) Lukewarm Water

70ml (3 Tbsp) Olive Oil, plus extra for oiling the bowl

2tsp White Wine Vinegar, Cider Vinegar or Lemon Juice

600g (4 ¾ cups) Strong White Bread Flour (or you can use plain white flour or 0 pasta flour)

200g (14 Tbsp) Unsalted Butter, melted (for brushing the finished dough)

For the Baklava Filling:

100g (½ cup) Soft Dried Apricots, Chopped

2tsp Granulated Sugar

Zest of 1 Orange

½ tsp Crushed Cardamom Seeds

150g (1 cup) nuts (e.g. pistachios and pecans) roughly chopped

For Baklava Syrup:

Juice of 2 Oranges 

50g (¼ cup) Caster Sugar (or more for sweeter)

Zest of ½ Orange

For M’Hancha Filling and Topping:

1tsp Olive Oil   

½ tsp Crushed Allspice Berries

Zest ½ Orange  

50g (1/3 cup) Pine Nuts, Toasted

200g (1 cup) Feta Cheese, Crumbled 

Sesame seeds (opt)

350g (2 ½ cups) Butternut Squash, Peeled, de-seeded and cut into roughly 1.5cm (½ inch) Cubes

2 Spring Onions (Scallions) thinly sliced or ¼ small red onion or a shallot, finely chopped

*Large Egg in UK = Extra Large Egg in US

If you have any questions regarding this class please email us at info@bakewithalegend.com.