Allergens
Gluten
Gluten
Eggs
Eggs

Filo pastry is a dough originally from the Middle East, Turkey, Magreb and the Balkan region, although its use has been spread to the west.

It is known for being very thin, almost transparent. Several sheets are stacked in one dish, so its result usually reminds us of puff pastry. It is very versatile and it can be used to make, among other things, small sacks or triangles filled with a wide range of fillings and in many desserts.

Nutritional information (1.0 ud)
Fiber 0.0 g
Saturates 0.4 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 0.0 mg
Iron 0.0 mg
Zinc 0.0 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 0.75 mg
Sugars 4.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.