Cheese Rose Borek 100 g (Raw Frozen)
Rose borek is made by winding a filled strip of pastry around itself. That winding produces far more layers from the same amount of pastry; where a roll has a few, the rose has a layer count that increases towards the centre.
The number of layers translates directly into texture. The outer rings are exposed to the oven air and colour and crisp quickly; towards the centre the layers shield one another and steam stays trapped, forming a soft core. That is why a single borek carries two textures — one that shatters outside and one that stays soft within.
Shelf life and storage conditions
- Shelf Life
- 1 year
- Storage Conditions
- Store at -18 °C. Once thawed, do not refreeze.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- The spiral winding produces far more layers from the same amount of pastry.
- The outer rings stay exposed to the oven air and colour and crisp quickly.
- Towards the centre the layers shield one another and trapped steam forms a soft core.
- A single borek carries two textures: crisp outside, soft within.
Where To Use It
- Breakfast tables and hotel buffets
- Café and bakery displays
- Tea-time catering
- Catering and meeting service
- School and institutional canteens
- Household use
Wholesale Ordering & Storage
With layered boreks the oven temperature governs the texture; too hot and the outer rings darken before the centre bakes, too cool and the layers never separate. Store at -18 °C. Once thawed, do not refreeze. Shelf life: 1 year.
Frequently Asked Questions
What is the difference between rose and rolled borek?
The number of layers. The spiral winding produces far more layers from the same pastry, giving a crisp outside and a soft centre.
Why does oven temperature matter?
Too hot and the outer rings darken before the centre bakes; too cool and the layers never separate.
Should it be thawed?
No. It goes straight into the oven; thawed pastry bakes without the layers separating.
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