FAQS

OUR PRODUCTS

How do Timos make their Filo?

Using authentic machinery originally sourced from Greece, Timos Filo pastry is made with care using flour, water and salt. It is skilfully kneaded, rested and stretched all in our Auckland bakery.

Do I keep Filo in the fridge or freezer?

To stop Filo from drying out and becoming brittle keep in fridge -0.3°C

Where can I buy Timos?

For retail customers you can find Timos Filo Pastry 375g in your supermarket chiller

For foodservice customers please speak to us or check out our stockists.

OUR INGREDIENTS

What is in Timos Filo Pastry?

Timos Filo pastry is made with care using flour, water and salt. It is skilfully kneaded, rested and stretched all in our Auckland bakery.

Is Timos Filo Pastry vegan friendly?

Yes, in preparing Filo at home use any good quality vegetable cooking oil for a vegan friendly option

HANDLING TIPS

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.

Is Filo pastry better for you than other pastries?

There is a growing preference for this lighter, healthier pastry option. Highly versatile for use across snacks, mains and desserts, Filo adds a tasty crunch plus looks absolutely delicious. Middle Eastern and Balkan recipes have been re-invented to comply with the reduced sugar and fat recommendations for a healthier lifestyle.

Middle Eastern and Balkan recipes are re-invented to comply with the reduced sugar and fat recommendations for a healthier lifestyle. Replacing carbohydrate dense products with light Filo pastry for burgers, pizzas and egg dishes has many advantages.

Is Filo Pastry easy to work with?

Despite being delicate, once you know the rules, working with Filo is an achievable challenge.

Nutritious fillings include nuts, fruit, vegetables, eggs, milk, cheese, fish and meat.

These can be made in advance to have ready when the packs of pastry are opened.

How do I reduce wasting Filo pastry?

Roll up the sheets not required, return to the plastic sleeve, seal with a bag clip and refrigerate for later use. Alternatively, to avoid waste cuts may be left for a while to dry and flaked coarsely to use on top pies or desserts.

If only a few sheets remain, prevent wastage by cutting them for instance into squares or circles for pastry cases. Store in an airtight container in your fridge for later use. Use within 1 week.

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