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Filo Pastry Fresh

  • Filo Pastry Fresh

  • 500g

FILO

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Originating in the Mediterranean basin, filo pastry is traditionally used to make Strudel, Baklava and Burek.

JR’s delicate filo pastry can be used to make a host of recipes for light and tasty dishes which are crispy yet melt in the mouth. With sweet or savoury fillings, create whatever you want – puff pastries, croustades, pizzas, mille-feuilles, tarts, etc.


Suitable for Vegans
Product Details

Directions For Use

Bake before consuming. Do not open the package long before preparation. The filo pastries dry quickly.

Storage Instructions

Keep refrigerated.

Certification

BRC Certified Production

Ingredients

WHEAT flour, water, corn starch, salt, Preservatives (potassium sorbate), Flour treatment agent (L cystein).


Contains Cereals Containing Gluten

Dietary and Allergen Info

Contains Wheat (and products thereof)
Contains Cereal (and products thereof)
Contains Artificial Preservatives
Suitable for Sufferers of Lactose Intolerance
Suitable for Vegans
Suitable for Vegetarians
Contains Gluten

Always read the label before using the product and never rely solely on the information presented on our website.

While every care has been taken to ensure product information is correct, food products are constantly being reformulated. You should always read the product label and not rely solely on the information provided on the website. Although product information is regularly updated, Albion is unable to accept liability for any incorrect information. This does not affect your statutory rights.

Nutritional Advice
Energy/Calories per 100g1230 kJ
Energy/Calories per 100g279 kcal
Protein per 100g9 g
Fat per 100g1.1 g
    of which Saturates per 100g0.2 g
Carbohydrate Per 100g60 g
    of which Sugars per 100g4 g
Fibre per 100g2 g
Salt per 100g0.75 g

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01732 757 900
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Address
2 Crossways Commercial Park
Dartford, Kent, DA2 6QB
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Registered in England and Wales. Registered Number. 10379589.

Registered Office: 3rd Floor 7 Howich Place, London, Westminster, SW1P 1BB.

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