VEGETABLE TOPPED CRISPS

“For these sophisticated appetizers, I used my imagination.  They’re elegant and re-crisp perfectly.”

- Chef Rafael Roca, Angelos Restaurant

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PORK WELLINGTON

“I shifted from puff pastry to Pre-oiled Fillo and found that I can easily reheat my Wellington without loss of the crispy texture.” 

- Chef David Miller, Chef by Request Catering.

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POT PIE

“I molded Pre-oiled Fillo to create an all new look for this classic menu item.”

- Chef David Miller,Chef by Request Catering

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SHRIMP BAG

"For these sophisticated appetizers, I used my imagination.  They're elegant and re-crisp perfectly."

- Chef Rafael Roca, Angelos Restaurant

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SPRING ROLLS

“My spring rolls maintained heat and moisture without losing the crispy texture. And, with the Pre-oiled Fillo, we knocked them out in no time.”

- Chef Jim Kasch, Suzette’s

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