We are so happy to welcome you to 92y. Our health protocols have recently changed. Please read carefully before your visit.
Masks must be worn by everyone over the age of 2, regardless of vaccination status.
Adults and children age 5+ must show proof of vaccination upon arrival.
Thank you for doing your part in helping to keep everyone in our community safe.
Does not include service & handling fees, if applicable.
Afraid to make pastry? Or are you afflicted with FOR (fear of rolling)? Successfully making and using pastry doughs is much easier than you think.
In this 3-session class, Nick Malgieri, veteran baking instructor and former Executive Pastry chef at Windows on the World, will guide you through 3 essential doughs that are both easy to prepare and a breeze to use.
November 16: Sweet pastry dough (pâte sucrée in French, pasta frolla in Italian) is the best dough for beginning pastry makers to master because it’s the easiest and most forgiving dough to use. We’ll make a Roman almond and pine nut tart, a New Orleans sweet potato pie, and a Bourbon pecan tart.
November 23: Olive oil dough for savory pies and tarts forever solves the problem of the soggy-bottomed quiche. Making this dough is just about as difficult as stirring a spoonful of sugar into a cup of coffee! This dough perfectly complements an herbed goat cheese and tomato tart, an apple, walnut, and gruyere quiche, and a Provençal spinach pie, all perfect as a first course, or a main course for a light meal.
November 30: Quickest puff pastry cuts down the steps and time for preparing this delicate dough to the bare minimum, is used to prepare delicate caramel-glazed palmiers, cheese and paprika paillettes, and a bistro apple tart.
All the doughs are made by hand so you won’t need a stand mixer or food processor—you’ll need little more than a bowl, a fork, a paring knife, a rubber spatula, and a rolling pin.
Online programs:An access link will be emailed to you after purchase
In-person programs:Adults and children ages 5+ must show proof of COVID-19 vaccination in order to attend our in-person programs. Learn more.
Masks must be worn at all times by everyone over the age of 2.
Nick Malgieri is the former Executive Pastry Chef at Windows on the World and 1996 inductee into Who’s Who of Food and Beverage in America. He is the author of 12 books about baking and desserts, including the recently revised and updated edition of How to Bake (Dover Books, 2018). Nick’s recipes have been published widely, including in The New York Times, The Chicago Tribune, The Washington Post, Food & Wine, Gourmet and Bon Appetit.
Retired founder of baking programs at the Institute of Culinary ...
Retired founder of baking programs at the Institute of Culinary Education, he was a contributing editor of Dessert Professional, and a frequent contributor to Saveur. Nick has appeared on national morning shows and local television throughout the United States, as well as on the Food Network and with Julia Child and Martha Stewart. Visit Nick’s website at www.nickmalgieri.com.
Photo: Romulo Yanes
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