There are generally between 18 - 22 sheets of Fillo Pastry in a packet.

Our Fillo Pastry sheets measure approximately 430mm x 280mm. Our sheets are still cut by hand, so there will always be some variance with these dimensions.

We recommend storing it in the fridge for the best possible outcome. If our chilled Fillo Pastry is stored in the freezer, the sheets may begin to stick together making it difficult to use.

Yes, chilled Kataifi Pastry can be frozen. Ensure it defrosts completely in its packet, bringing it up to room temperature before use. Freezing the Kataifi Pastry will extend the shelf life by another 9 months.

Kataifi Pastry is a versatile ‘string pastry’ resembling vermicelli noodles in its appearance.

No. Kataifi Pastry is a completely different product. Kataifi Pastry starts out as a batter which is poured through fine spouts onto a heated metal plate, where it is briefly dried and cooked. Whereas Fillo Pastry begins as a dough that is stretched, heated and rolled out into fine sheets.

Both our Fillo Pastry and Kataifi Pastry are suitable for vegans.

Unfortunately, at this stage we do not manufacture any gluten free products.

Any unused pastry should be tightly wrapped back in the plastic sleeve or bag, making sure that air cannot get to the pastry. If sealed this way, the opened, unused pastry should last to the best before date printed on the packet.

Unlike puff pastry that has butter already incorporated into it, butter or oil is added to the uncooked Fillo Pastry by the user when preparing the Fillo Pastry meal. The user also has the freedom to determine what type and quantity of butter or oil is added.

If you leave your Fillo Pastry in its plastic bag on the bench to bring it up to room temperature, have all your other ingredients ready and unwrap the Fillo only when you’re ready to work with it – you should not need to cover it with a tea towel. If however you are working slowing and notice the edges of the Fillo drying out, you could cover it with a towel at that point.

Butter, oil, oil sprays and even egg whites can be used when cooking with Fillo Pastry or Kataifi Pastry. This allows the user to decide what type and quantity of butter or oil to use with the pastry.

Leftover Fillo or Kataifi Pastry can be placed back in its packaging, sealed tightly and stored in the fridge for later use. Alternatively, you can also make extra portions of the meal, store in an airtight container and keep them in the freezer to be baked at another time.

Yes. This works for sealed parcels, spirals and closed pies. Ensure the meal is uncooked, buttered/oiled well and sealed in an airtight container.