Get the best from our Filo Pastry by following these simple handling hacks.


  • Timos Filo Pastry paper thin sheets are stacked, rolled and sealed in transparent sleeves to safeguard their delicate quality.
    Always use before the best before date.
  • Once home refrigerate immediately to lock in the freshness.
  • Freezing is not recommended as the delicate texture of the sheets may stick together and become brittle therefore tearing or breaking on use.


  • Prepare all other ingredients before you start working with the Filo Pastry.
  • Cut the sealed plastic pack open at the edge, unroll the pastry and remove the sheets you need.
  • For best results try to avoid exposure to air or moisture as the sheets will be become dry and brittle or damp and sticky.
  • Place the sheets onto a dry kitchen board and cover with a damp kitchen towel to prevent them from drying out.



  • Heat butter until just melted but not too hot.
  • Starting with the borders of the filo, brush each sheet sparingly with melted butter.
  • For a vegan friendly substitute use any good quality vegetable oil.
  • Note: ‘Lite’ or inferior spreads are hydrogenated, and the high-water content makes it unsuitable to use with filo pastry.


  • Roll up the sheets not required, return to the plastic sleeve, seal with a bag clip and refrigerate for later use.
  • Any filo off 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 any leftover filo offcuts in an airtight container in your fridge for later use. Use within 1 week.

View our Filo Pastry cooking tips

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