Filo Pastry

<4>Paper-thin sheets of flour dough, olive oil, water and salt that turn golden and crispy when baked.

How to use filo pastry

As the filo sheets must be separated, it is important to keep them well-covered before use to prevent them from drying out and breaking. For example, sheets can be stored on a damp cotton cloth.
Filo pastry sheets should always be brushed beforehand with melted butter, margarine or oil. We recommend having everything ready before you start, including the brush, melted butter, pastry filling and oven tray. It is best to work quickly so that the pastry sheets are not exposed to the air for too long, although if they do dry out, you can always spray them with a bit of water.
It is very important that the filo pastry filling is not too moist, as this will make the pastry soggy and may even spill out. When forming your parcels, make sure the pastry is not so thin that it breaks, but also not so thick that it remains uncooked inside on leaving the oven.

Filo pastry can be oven-baked or fried and is used in an endless list of sweet and savoury recipes.

Our filo pastry comes in 250 g rolls of paper-thin sheets in the chilled section or 450 g rolls in the frozen section.

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