just needs to be rolled out - deep frozen

INGREDIENTS:
Wheat flour, vegetable margarine (vegetable oils - paartially hydrogenated, vegetable oils, water, emulsifier: mono and diglycerides of fatty acids, salt, acidulant: citrid acid, flavourings), water, salt.

PREPARATION:

Leave the flaky pastry to thaw out for about 1 - 1 1/2 hours. Flour a surface, and roll our to the required thickness. Depending on the thickness the flaky pastry, bake for between 15 - 40 minutes at 180 - 200°C. The flaky pastry strips are ideal for various savoury and sweet pastries, such as strudel, quark pockets, mini pizzas, voul-au-vent cases, tarts, ect. Once it has thawed, please use the pastry as soon as possible.

Do not refreeze after thawing!
Kitchen devices can fluctuate: hence, our recommendations can only serve as guidelines.