Pastry Sheets

Borg's Pastry Sheets help you create your own signature dish! Borg's pastry is so mouth wateringly delicious, light & flaky. Ready to use, ready rolled sheet pastry brings successful results every time! We aim to maximise convenience and minimise waste. No greasy mouth feel!

Puff Pastry: 7 sheets/1.2 kg
Puff Pastry Value Pack: 10 sheets/1.7 kg
Puff Pastry Bulk Pack: 12 sheets/1.9 kg
Organic Puff Pastry: 4 sheets/680 grams
Butter Puff Pastry: 4 sheets/720g
Canola Puff: 5 sheets/850 grams
Extra Flaky Puff Pastry: 10 Sheets/1.6kg
Reduced Fat Puff Pastry: 10 Sheets/1.6kg
Economy Puff Pack: 4 sheets/660 grams
Shortcrust Pastry: 7 sheets/1.2 kg

Quick Baking Instructions for a Conventional Oven

  1. Allow to thaw slowly in bag at room temperature for about 30 minutes, or alternatively, thaw overnight in a refrigerator and stand at room temperature for 25-30 minutes.
  2. Roll out on slightly flowered board to 3 mm thickness.
  3. Leave for 15 minutes, then cut out and make up products of your choice.
  4. Glaze with beaten egg.
  5. Preheat oven to 230 degrees Celsius or the temperature required by your recipe.
  6. Bake until golden brown.

Storage: Keep frozen at 18 degrees Celsius. Pastry may be stored in a refrigerator at or below 5 degrees Celsius for up to 3 days. Once thawed, DO NOT re-freeze.


  • Separate sheets whilst still frozen using a long bladed knife.
    Place unused frozen sheets in a plastic bag, tie off and return to freezer.
  • Thaw at room temperature for approximately 2 hours or alternatively put in the refrigerator overnight.
  • Prepare pastry recipe using partially frozen or very cold pastry. Better shapes are created with ease.
  • Pastries may be prepared in advance, covered and refrigerated overnight. Bake fresh the next day.
  • Use a sharp knife or cutter to cut pastry.
  • Always bake puff pastry in a pre-heated oven and after baking, cool on racks.
  • Brush Pastry Edge with water or egg glaze to seal the edges together.
  • Can an air vent in the top of pies to allow steam to escape.
  • Always use cold fillings to avoid your pastry becoming soggy.