{"id":370,"date":"2025-09-16T19:44:59","date_gmt":"2025-09-16T16:44:59","guid":{"rendered":"https:\/\/pierigusti.gr\/?post_type=product&p=370"},"modified":"2025-11-06T17:14:11","modified_gmt":"2025-11-06T14:14:11","slug":"fyllo-baklava-10kg-4x2-5kg","status":"publish","type":"product","link":"https:\/\/pierigusti.gr\/en\/product\/fyllo-baklava-10kg-4x2-5kg\/","title":{"rendered":"BAKLAVA PHYLLO \u2013 10KG (4\u00d72.5kg)"},"content":{"rendered":"
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\u039f\u03b4\u03b7\u03b3\u03af\u03b5\u03c2 \u03a7\u03c1\u03ae\u03c3\u03b7\u03c2, \u03a8\u03b7\u03c3\u03af\u03bc\u03b1\u03c4\u03bf\u03c2 & \u0391\u03c0\u03cc\u03c8\u03c5\u03be\u03b7\u03c2 \u03b3\u03b9\u03b1 \u03c4\u03b1 \u03c0\u03c1\u03bf\u03ca\u03cc\u03bd\u03c4\u03b1 \u03a6\u03cd\u03bb\u03bb\u03bf\u03c5<\/h4>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\n\t\t<\/div><\/div><\/div><\/div>
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Pieri Gusti's phyllo, for both baklava and galaktoboureko or other uses, have been specially designed for professional use in pastry workshops. They are high quality sheets, which do not undergo heat treatment (flaming) during their production.
\nOn the contrary, the production process is based on refrigerated processing, which allows the preservation of their natural moisture, ensuring:
\n\u25cf Excellent moisture management during baking
\n\u25cf Ideal puffing and caramelization
\n\u25cf Shape stability and crispness
\n\u25cf Fast baking<\/p>\n\t\t<\/div>\n\t\t<\/div><\/div><\/div><\/div>

<\/div>
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Baking Instructions By Product Category<\/p>\n\t\t<\/div>\n\t\t

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1. Multi-Layer Products (e.g. Baklava)<\/p>\n

Total number of Phyllo: It is recommended not to exceed 40\u201355 sheets, with a maximum limit of 60 sheets, depending on the type of oven and its operating intensity.<\/p>\n

Convection oven \u2013 Rotary oven:
\nStart with a high temperature (190\u00b0C) for the first 20 minutes to activate the natural sugars in the phyllo and begin the caramelization process of the phyllo.
\nThen, reduce the heat and continue baking for an additional 25\u201330 minutes, monitoring the uniformity and color of the product.<\/p>\n

Electric drum oven:
\nSet the upper resistance to 170\u00b0C and the lower resistance to 150-160\u00b0C.
\nTemperature stability is critical for even and proper baking.
\nThe total baking time should be approximately 45-55 minutes.
\nPrices may be adjusted depending on the power and type of oven.<\/p>\n\t\t<\/div>\n\t\t<\/div><\/div><\/div>

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2. Products with Fewer phyllo sheets (e.g. Saragli)<\/p>\n

For preparations containing 1 to 2 phyllo sheets, the total baking time should not exceed 30\u201335 minutes.
\nImportant note: Excessive dehydration of the leaf leads to cracking, loss of crispiness and degradation of the taste experience.<\/p>\n

Convection oven \u2013 Rotary oven:
\nStart with a high temperature (190\u00b0C) for the first 10-15 minutes to activate the natural sugars in the sheet and begin the caramelization process.
\nThen, reduce the heat and continue baking for an additional 15-20 minutes, monitoring the uniformity and color of the product.<\/p>\n

Electric drum oven:
\nSet the upper resistance to 170\u00b0C and the lower resistance to 135\u00b0C.
\nTemperature stability is critical for even and proper baking.
\nPrices may be adjusted depending on the power and type of oven.<\/p>\n\t\t<\/div>\n\t\t<\/div><\/div><\/div><\/div>\t\t

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\u039f\u03b4\u03b7\u03b3\u03af\u03b5\u03c2\u00a0 \u0391\u03c0\u03cc\u03c8\u03c5\u03be\u03b7\u03c2 \u03a6\u03cd\u03bb\u03bb\u03bf\u03c5<\/p>\n\t\t<\/div>\n\t\t\t\t

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1. \u0391\u03a0\u039f\u03a8\u03a5\u039e\u0397: \u03a4\u03bf \u03c0\u03c1\u03bf\u03ca\u03cc\u03bd \u03c0\u03c1\u03ad\u03c0\u03b5\u03b9 \u03bd\u03b1 \u03b1\u03c0\u03bf\u03c8\u03c5\u03c7\u03b8\u03b5\u03af \u03c3\u03c4\u03bf \u03c8\u03c5\u03b3\u03b5\u03af\u03bf \u03c3\u03b5 \u03b8\u03b5\u03c1\u03bc\u03bf\u03ba\u03c1\u03b1\u03c3\u03af\u03b1 2\u20134\u00b0C \u03b3\u03b9\u03b1 \u03c0\u03b5\u03c1\u03af\u03c0\u03bf\u03c5 \u03bc\u03af\u03b1 \u03b7\u03bc\u03ad\u03c1\u03b1. \u03a3\u03b5 \u03c0\u03b5\u03c1\u03af\u03c0\u03c4\u03c9\u03c3\u03b7 \u03c0\u03bf\u03c5 \u03b5\u03bd\u03c4\u03cc\u03c2 \u03c4\u03b7\u03c2 \u03c3\u03c5\u03c3\u03ba\u03b5\u03c5\u03b1\u03c3\u03af\u03b1\u03c2 \u03c4\u03bf \u03c0\u03c1\u03bf\u03ca\u03cc\u03bd \u03ba\u03c1\u03c5\u03c3\u03c4\u03b1\u03bb\u03bb\u03bf\u03c0\u03bf\u03b9\u03b7\u03b8\u03b5\u03af \u03ba\u03b1\u03b9 \u03b4\u03b7\u03bc\u03b9\u03bf\u03c5\u03c1\u03b3\u03b7\u03b8\u03b5\u03af \u03c0\u03ac\u03b3\u03bf\u03c2,\u03b1\u03c6\u03b1\u03b9\u03c1\u03ad\u03c3\u03c4\u03b5 \u03c4\u03b7\u03bd \u03c3\u03b1\u03ba\u03bf\u03cd\u03bb\u03b1 \u03ba\u03b1\u03b9 \u03b1\u03c0\u03bf\u03bc\u03b1\u03ba\u03c1\u03cd\u03bd\u03b5\u03c4\u03b5 \u03c4\u03bf\u03bd \u03c0\u03ac\u03b3\u03bf. \u0391\u03c6\u03ae\u03c3\u03c4\u03b5 \u03bd\u03b1 \u03b1\u03c0\u03bf\u03c8\u03c5\u03c7\u03b8\u03b5\u03af \u03bc\u03cc\u03bd\u03bf \u03b5\u03bd\u03c4\u03cc\u03c2 \u03c4\u03b7\u03c2 \u03bb\u03b1\u03b4\u03cc\u03ba\u03bf\u03bb\u03bb\u03b1\u03c2.<\/p>\n

2. \u039c\u0397\u039d \u03a4\u039f\u03a0\u039f\u0398\u0395\u03a4\u0395\u0399\u03a4\u0395 \u0392\u0391\u03a1\u039f\u03a3: \u039c\u03b7\u03bd \u03c4\u03bf\u03c0\u03bf\u03b8\u03b5\u03c4\u03b5\u03af\u03c4\u03b5 \u03c4\u03af\u03c0\u03bf\u03c4\u03b1 \u03c0\u03ac\u03bd\u03c9 \u03c3\u03c4\u03bf \u03c0\u03c1\u03bf\u03ca\u03cc\u03bd.<\/p>\n

3. \u03a0\u03a1\u039f\u0395\u03a4\u039f\u0399\u039c\u0391\u03a3\u0399\u0391: \u03a0\u03c1\u03b9\u03bd \u03c4\u03b7 \u03c7\u03c1\u03ae\u03c3\u03b7, \u03b1\u03c6\u03ae\u03c3\u03c4\u03b5 \u03c4\u03bf \u03c0\u03c1\u03bf\u03ca\u03cc\u03bd \u03c3\u03b5 \u03b8\u03b5\u03c1\u03bc\u03bf\u03ba\u03c1\u03b1\u03c3\u03af\u03b1 \u03c0\u03b5\u03c1\u03b9\u03b2\u03ac\u03bb\u03bb\u03bf\u03bd\u03c4\u03bf\u03c2 \u03b3\u03b9\u03b1 \u03c4\u03bf\u03c5\u03bb\u03ac\u03c7\u03b9\u03c3\u03c4\u03bf\u03bd 1 \u03ce\u03c1\u03b1, \u03ce\u03c3\u03c4\u03b5 \u03bd\u03b1 \u03b1\u03c0\u03bf\u03ba\u03c4\u03ae\u03c3\u03b5\u03b9 \u03b5\u03bb\u03b1\u03c3\u03c4\u03b9\u03ba\u03cc\u03c4\u03b7\u03c4\u03b1.<\/p>\n

4. \u0391\u03a0\u0391\u039b\u0397 \u0394\u0399\u0391\u03a7\u0395\u0399\u03a1\u0397\u03a3\u0397: \u0391\u03c0\u03b1\u03b9\u03c4\u03b5\u03af\u03c4\u03b1\u03b9 \u03b1\u03c0\u03b1\u03bb\u03ae \u03b4\u03b9\u03b1\u03c7\u03b5\u03af\u03c1\u03b9\u03c3\u03b7 \u03c7\u03c9\u03c1\u03af\u03c2 \u03bd\u03b1 \u03b1\u03c3\u03ba\u03b5\u03af\u03c4\u03b5 \u03c0\u03af\u03b5\u03c3\u03b7.\u039c\u03b7\u03bd \u03c3\u03b7\u03ba\u03ce\u03bd\u03b5\u03c4\u03b5 \u03c4\u03bf \u03c1\u03bf\u03bb\u03cc \u03b1\u03c0\u03cc \u03c4\u03b7\u03bd \u03bc\u03ad\u03c3\u03b7 \u03b1\u03bb\u03bb\u03ac \u03b1\u03c0\u03cc \u03c4\u03b9\u03c2 \u03b4\u03cd\u03bf \u03ac\u03ba\u03c1\u03b5\u03c2 \u03b3\u03b9\u03b1 \u03bd\u03b1 \u03bc\u03b7\u03bd \u03c0\u03c1\u03bf\u03ba\u03bb\u03b7\u03b8\u03b5\u03af \u03b6\u03b7\u03bc\u03b9\u03ac \u03c3\u03c4\u03bf \u03c0\u03c1\u03bf\u03ca\u03cc\u03bd.<\/p>\n

*\u039c\u03b5\u03c4\u03ac \u03c4\u03b7\u03bd \u03b1\u03c0\u03cc\u03c8\u03c5\u03be\u03b7 \u03b4\u03b9\u03b1\u03c4\u03b7\u03c1\u03b5\u03af\u03c4\u03b1\u03b9 \u03c3\u03c4\u03bf \u03c8\u03c5\u03b3\u03b5\u03af\u03bf \u03b3\u03b9\u03b1 7 \u03bc\u03ad\u03c1\u03b5\u03c2.<\/p>\n\t\t<\/div>\n\t\t<\/div><\/div><\/div><\/div>

<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

Why Choose Our Phyllo:<\/h2>\n

\u2022 Ease of Use<\/strong>
\nEasy to handle, offering great flexibility without tearing or breaking.<\/p>\n

\u2022 Outstanding Baking Performance<\/strong>
\nMaintains elasticity and shape, with excellent rise in any oven.<\/p>\n

\u2022 Perfect Results<\/strong>
\nAbsorbs syrup evenly without losing crispness, delivering an exceptional taste and visual result.<\/p>\n

\u2022 Versatility<\/strong>
\nIdeal for both traditional and modern creations, sweet or savory.<\/p>","protected":false},"featured_media":364,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"product_brand":[],"product_cat":[33],"product_tag":[],"class_list":["post-370","product","type-product","status-publish","has-post-thumbnail","product_cat-proionta-zymis","first","instock","shipping-taxable","product-type-simple"],"yoast_head":"\n\u03a6\u03a5\u039b\u039b\u039f \u039c\u03a0\u0391\u039a\u039b\u0391\u0392\u0391 - 10KG (4x2.5kg) - PIERI GUSTI | Fresh Pasta | Pastry | Pizza<\/title>\n<meta name=\"description\" content=\"\u03a6\u03cd\u03bb\u03bb\u03bf \u039c\u03c0\u03b1\u03ba\u03bb\u03b1\u03b2\u03ac Pieri Gusti\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pierigusti.gr\/en\/product\/fyllo-baklava-10kg-4x2-5kg\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u03a6\u03a5\u039b\u039b\u039f \u039c\u03a0\u0391\u039a\u039b\u0391\u0392\u0391 - 10KG (4x2.5kg) - PIERI GUSTI | Fresh Pasta | Pastry | Pizza\" \/>\n<meta property=\"og:description\" content=\"\u03a6\u03cd\u03bb\u03bb\u03bf \u039c\u03c0\u03b1\u03ba\u03bb\u03b1\u03b2\u03ac Pieri Gusti\" \/>\n<meta property=\"og:url\" content=\"https:\/\/pierigusti.gr\/en\/product\/fyllo-baklava-10kg-4x2-5kg\/\" \/>\n<meta property=\"og:site_name\" content=\"PIERI GUSTI | Fresh Pasta | Pastry | Pizza\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/pierigusti.gr\" \/>\n<meta property=\"article:modified_time\" content=\"2025-11-06T14:14:11+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/pierigusti.gr\/wp-content\/uploads\/2025\/09\/FYLLO_BAKLABA.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"1000\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/pierigusti.gr\\\/product\\\/fyllo-baklava-10kg-4x2-5kg\\\/\",\"url\":\"https:\\\/\\\/pierigusti.gr\\\/product\\\/fyllo-baklava-10kg-4x2-5kg\\\/\",\"name\":\"\u03a6\u03a5\u039b\u039b\u039f \u039c\u03a0\u0391\u039a\u039b\u0391\u0392\u0391 - 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