The paper-thin Filo dough leaves are the key to light, tasty and beautiful desserts, which contain very little fat and can be used in endless
The layered sheets of paper-thin pastry dough are the key to light, tasty and beautiful dough dishes. Originally, the dough became known as a typical dough used in Greek and Mediterranean dishes such as baklava, spanakopita and strudel. The light, crispy texture of filo adds elegance to almost any dish – from appetizers and snacks to main dishes and desserts. You can fill the almost transparent pages with virtually everything in the refrigerator.Filo dough is healthier than other prepared doughs
Filo dough does not contain trans-fat, saturated fat or cholesterol – it is the perfect substitute for high-fat puff pastry.
The Filo dough is marketed in retail packs for supermarkets and retail stores, as well as Horeca institutional packages of 5 kg.