Unbleached Wheat Flour, Water, Corn Starch (with Tricalcium Phosphate Added), Canola Oil, Dextrose, Potassium Sorbate (Preservative).

Thaw Instruction: Thaw Fillo in box overnight in the refrigerator or at room temperature for about 2 hours. Don't open until all ingredients are assembled and you are ready to begin. Unroll Fillo sheets onto a smooth dry surface. Using Fillo: Immediately cover Fillo with plastic wrap, and then a damp towel. Never expose Fillo to air. Keep Fillo covered until needed. Do not leave Fillo uncovered for more than a couple of minutes to keep it from drying out. Use melted butter for a lighter, flakier pastry. Brush each layer of Fillo with bitter or spray with a thin coating of vegetable oil. Be sure to brush edges first, working toward the center, to prevent edges from cracking. Be sure to brush the last layer of Fillo with butter. Use thick, chilled fillings. Avoid thin, runny fillings. Bake on ungreased cookie sheet in preheated 375 degrees F oven until golden brown. For thicker brown. For thicker items, reduce heat to 350 degrees F. Storing Fillo: Reroll remaining Fillo sheets in plastic wrap. Seal securely. Refrigerate up to 5 weeks, or freeze up to 6 months.

100's of Uses: Use in Baklava, Pie crusts, Pot pies, Tarts, Napoleons, Blintzes, Appetizers, Hors d'oeuvers, Main dishes, Crepes, Strudel, Quiche, Pizza and more.

Keep frozen.