Fillo pastry sheets
Traditional fillo for all purposes
Fillo pastry is tissue-thin sheets of dough which are used to make many popular Greek dishes such as baklava and spanakopita. Fillo pastry sheets are usually brushed with melted butter or oil and then layered together. During baking the layers become crispy and flaky, giving your dishes the perfect crunchy texture!
- Trans Fat Free
Wheat flour, water, corn starch, humectant: glycerol, salt, preservative: potassium sorbate.
This product may contain traces of: sesame, walnuts, hazelnuts, peanuts, soy products, mustard and egg.
Remove the fillo pastry from the freezer, keep it in its wrapping, and allow it to defrost by either leaving it in the fridge for one night or at room temperature for at least 2 hours until it is properly defrosted.
Prepare the filling of your choice, and once it’s ready, unroll the fillo pastry and spread half of the sheets out on a lightly oiled baking pan.
Pour the filling over the fillo pastry and cover with the remaining sheets. If you want, you can brush the top with egg. Separate the pie into pieces by scoring the top and bake in a preheated convection oven at 185ºC (365ºF) for approximately 40 minutes until golden brown.
Note: Adjust baking time and temperature as needed, depending on oven. The temperature and baking time are suggestions and depend on the type of oven and the quantity of the products you bake in it. Do not microwave the product.