Fresh filo and homemade filo pastry

The filo pastry is rolled out thinly and partially dried. It is used for preparing various sweet or salty rolls, gibanica cheese pie and burek pies. Using seasonal fruits and vegetables we can quickly and cheaply serve a slightly different meal every day. 

Also available deeply frozen in 300g and 1000g packaging.

Weight: 300g and 500g


30 minutes

Place one layer of the dough on a damp cloth. Grease it with melted raw butter or margarine and spread half the dough with the chosen filling. Form the roll using the cloth and place the roll into a greased baking tray. Grease the roll with melted fat or spread it with a lightly beaten egg. Bake it in a preheated oven for approximately 30 minutes at 180°C-200°C.

Did you know?

The Vienna City Library keeps the recipe for apple roll from 1669. This is the first written record for the preparation of this traditional dessert which is also popular here in Slovenia.