Jus-Rol filo pastry sheets 270g

£1.50 (£5.56 per kg)

Brand Price Match - Checked 21/01/2015



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Product Summary

Chilled uncooked filo pastry in ready to use sheets. Perfect for savoury dishes or desserts needing a crispy pastry.


Typical values (uncooked as sold) per 100g (uncooked as sold) Each Sheet (45g)
Energy 1122kJ 505 kJ
Energy 265kcal 119 kcal
Fat 2.6g 1.2 g
Of which
- Saturates 0.3g 0.1 g
Carbohydrate 51.7g 23.3 g
Of which
- Sugars 1.2g 0.5 g
Fibre 2.6g 1.2 g
Protein 7.4g 3.3 g
Salt 0.50g 0.22 g
%*. *Reference intake of an average adult (8400kJ/2000kcal)


Wheat Flour (contains Calcium Carbonate, Niacin, Iron, Thiamine), Water, Maize Starch, Rapeseed Oil, Glucose Syrup, Salt, Lemon Juice, Preservative: Potassium Sorbate, Flour Treatment Agents: Ascorbic Acid, Sodium Metabisulphite</STRONG>

Allergy Advice: For allergens, see ingredients in bold

Preparation & Storage


  • Preparing your pastry 1. Take out of the fridge about 20 minutes before using. 2. To avoid drying out, filo pastry must always be kept wrapped before use. 3. Bake in a preheated oven at 200ºC (180ºC for fan assisted ovens)/Gas Mark 6, or at the temperature required in you recipe. Room Temperature = Ready Allowing your pastry to rest at room temperature before using makes it much more supple and less likely to crack or break when handling. The Finishing Touch Is a golden glaze. Brush a little melted butter or oil on top of your filo pastry before baking to avoid drying out and to create a golden finish.


Keep refrigerated below 5ºC.…Home Freezing: Freeze on day of purchase.…Consume within 1 month. To defrost thaw overnight in your fridge or alternatively for 1 1/2 hours at room temperature. Once thawed do not refreeze.…For Use By: See Side of Pack.

Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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