Create flaky and crunchy deliciousness with our paper-thin pastry sheets. Offering consistent quality and performance, Timos Filo Pastry has been used since 1990 to help Kiwis serve restaurant quality at home.
Traditionally used in traditional Green and Mediterranean dishes such as spanakopita and baklava, today Timos Filo Pastry is used by Kiwis all over NZ to create an assortment of mouth-watering party canapés, gourmet dinners and delicious desserts.
Ready-to-bake and still 100% proudly Kiwi owned and made with care in Auckland, Timos Filo Pastry is the ‘ready to use’ quick & easy, vegan friendly, low fat, versatile ingredient.
Timos, standing the test of culinary time.
Ready to bake Timos Filo Pastry is made with care in Auckland, New Zealand. It’s the ease of use and versatility we love so much, plus its low in fat and can used to create vegan-friendly dishes.
Traditionally used in traditional Green and Mediterranean dishes such as spanakopita and baklava, today Timos Filo Pastry is used by kiwis all over NZ to create an assortment of mouth-watering party canapés, gourmet dinners and delicious desserts.
Each pack contains 375g of our finest filo sheets, that’s about 16 sheets in every box.
A better for you alternative, low calorie Timos Filo Pastry is 98.2% fat free and ready to use straight from the fridge.
Find inspiration for your next sweet or savoury filo pastry creation in our recipes.
Available in a 375g retail pack and and larger food service packs.
Wheat flour, water, corn flour, canola oil, salt, and preservative (202). CONTAINS GLUTEN.
Servings per pack: 15
Serving size: 25g
Average QTY per serve
Average QTY per 100g
How soon should I bake the Filo after assembling a recipe?
If the filling or filling ingredients used are cold and relatively dry and firm the small or large pastries may be assembled beforehand and kept refrigerated or even frozen for up to a day before baking. This method is only suitable for firm cold fillings.
If soft fillings such as custard, white sauce-based fillings or hot mixtures are used, products should be baked soon after filling.
Can I deviate from a recipe when using Filo?
It’s easy to adjust the filo and filling required from one recipe to make different shapes and sizes. For example a strudel can be made into a large roll or small rolls.
Should Filo be microwaved?
Filo pastry is not the best thing to microwave or reheat – it harms the texture of the pastry and should mostly not be used.
Exceptions are when a large pie needs to be partly defrosted and is then reheated in a preheated oven or when a small individual pastry needs to be warmed very slightly to eat when in a hurry, soon after heating.