PRODUCTS

Puff pastry
Puff pastry
Puff pastry
Country style filo
Country style filo
Country style filo
Filo pastry for pies
Filo pastry for pies
Filo pastry for pies
Filo pastry for sweet pies
Filo pastry for sweet pies
Filo pastry for sweet pies
Kataifi
Kataifi
Kataifi
Shortcrust pastry
Shortcrust pastry
Shortcrust pastry
Italian Pizza Base
Italian Pizza Base
Italian Pizza Base
Greek Pita
Greek Pita
Greek Pita

dictionary

Shortcrust pastry (Kourou)

Kourou dough is made with flour, butter, eggs and milk, and, when baked, it becomes biscuity and crumbly. It is used for pies, tarts and mini pies with a savoury or sweet filling.

Puff pastry

Puff pastry is a type of pastry sheet made with alternating layers of dough and butter, which separates into dozens of slim layers during baking. It is fluffy, with a buttery taste, and is found in a multitude of dishes, such as savoury pies and tarts, as well as millefeuilles, croissants, palmiers, etc.

Country style filo

It is the main ingredient for traditional Greek pies as well as pies that require a sheet with a thicker texture, such as pies with various greens or vegetable fillings. It is made with durum wheat flour, water, vinegar, and oil has several variations throughout Greece. Sometimes, it is used in between the filling layers, to make the pie more stable.

Filo pastry for pastries or savoury pies

In Greece, there are as many recipes for homemade pastry sheets as there are traditional cooks! Some of them want it crispy and crunchy, others prefer it fluffier, others still with more or less oil.The fine Filo Pastry Sheet requires great skill and experience in the use of the rolling pin, because the sheets must be rolled out very thin, virtually translucent, in order to absorb the syrup in the baking tray.