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Fillo is unleavened flour dough formed into very thin sheets or leaves. The usual preparation of fillo dough s by layering the sheets basted with butter or olive oil to become a top crust or a pocket for savory or sweet fillings. In practice, it’s used by wrapping or folding the fillo in a variety of shapes to hold a wide variety of fillings. Yes, it is flaky and delicious!
Wheat Flour, Water, Corn, Starch, Salt, Potassium Sorbate E202