Fillo Pastry

Nothing compares to the light-as-air crispiness of traditional Fillo Pastry

For over 65 years, our family has perfected the art of creating paper-thin, deliciously flaky, ready to bake Fillo Pastry.

Unlike puff pastry, which relies on fat content to ‘layer’ when it is cooked, Fillo Pastry is traditionally made with a minimal amount of oil – making it a healthy and delicious pastry option. You can choose the type and amount of butter or oil and the quantity of Fillo Pastry sheets you use to achieve the layering effect, depending on your recipe.

Our family’s fresh, frozen, and thick-style Fillo Pastry is available in a range of sizes for restaurants, caterers and other food service requirements. Home cooks can find it at major and indepedent supermarkets, delicatessens, greengrocers and gourmet food stores around Australia.

Find inspiration for your next sweet or savoury Fillo Pastry creation in our family’s recipe library. There are over 400 recipes to cook your way through. Explore our useful cooking tips and handling tips when cooking with Fillo Pastry.

Did you know?

The word Fillo is Greek for ‘leaf’, though it also has origins in the Middle East and other parts of Southern Europe.