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Grocina stocks bread and pastries from across the world to add a delicious variety of tastes to your cooking. Our bread and pastries category has 11 different products to choose from. Shop and browse conveniently for them online at Grocina. Buy the best quality for the best price across our range.

Bread & Pastries

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  1. OZ DURUM (20cmx320gr) BREAD 16pk x 8'li
    £1.30
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    Oz Durum (Tortilla wraps)

    Thin Turkish bread wraps can be used as you would a tortilla wrap. Great for barbeques, to make a kebab wrap or for a tasty lunchtime sandwich with falafel or chicken, salad and humus or tahini.

     

    Did you know?

    Dürüm or durme means to wrap in Turkish and can refer to other types of flatbread such as Lavash (unleavened flatbread cooked on a tandoor) and Yufka (unleavened flatbread cooked on a convex metal griddle).

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  2. OZ DURUM (25cmx420gr) BREAD 14pk x 6'li
    £1.40
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    Oz Durum (Tortilla wraps)

    Thin Turkish bread wraps can be used as you would a tortilla wrap. Great for barbeques, to make a kebab wrap or for a tasty lunchtime sandwich with falafel or chicken, salad and humus or tahini.

     

    Did you know?

    Dürüm or durme means to wrap in Turkish and can refer to other types of flatbread such as Lavash (unleavened flatbread cooked on a tandoor) and Yufka (unleavened flatbread cooked on a convex metal griddle).

    Learn More
  3. OZ DURUM (30cmx1600gr) BREAD 6pk x 16'li
    £4.25
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    Oz Durum (Tortilla wraps)

    Thin Turkish bread wraps can be used as you would a tortilla wrap. Great for barbeques, to make a kebab wrap or for a tasty lunchtime sandwich with falafel or chicken, salad and humus or tahini.

     

    Did you know?

    Dürüm or durme means to wrap in Turkish and can refer to other types of flatbread such as Lavash (unleavened flatbread cooked on a tandoor) and Yufka (unleavened flatbread cooked on a convex metal griddle).

    Learn More
  4. OZALP FRESH KADAYIF 500gr
    £2.36
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    Fresh Kadayif (Tel Kadayif / Shredded Phyllo Pastry Dough)

    Kadayif pastry can be used to make a sweet crispy Turkish and Middle Eastern desserts like ‘Tel Kadayif’ and ‘Kunefe’. 

    Simply separate the shredded strings of pastry into a buttered pan. You can add layers of Pistachios, Hazelnuts or Walnuts to the middle to give an extra delicious texture. Top with some more melted butter. Bake in the oven until a golden-brown colour is achieved (20-35 mins). Allow to cool. 

    You can also shape the Kadayif into small balls or cylindrical shapes, with or without fillings, and cook according to the same method described above. 

    Prepare the syrup by adding 2 cups of sugar, 3 cups of water and a touch of lemon juice to a pan and bringing it to a boil. Carefully pour the boiling syrup onto the cold Kadayif (for better absorption). Top with more crushed nuts and serve hot or cold alone or with ice cream or Turkish tea. 

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  5. OZALP FRESH KAYSERI MANTI 500g
    £3.36
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    Fresh Manti (Stuffed Dumplings / Ravioli / Tortellini)

    Manti is a traditional dish throughout Turkey, where Manti is served either as a small starter course or as a main meal. 

    These dumplings contain a spiced meat filling. Simply boil according to the instructions, drain and stir into garlic-infused yoghurt. In a separate saucepan, melt butter and add red pepper flakes and dried mint (optional) and once sizzling, pour over the Manti and enjoy! 

    Did you know?

    Manti is thought to have originated from the Mongol Empire and migrated across Central Asia, Armenia and eventually Anatolia. 

    Kayseri is an area of Turkey well known for Manti. 

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  6. OZALP LONG TYPE FILLO PASTRY 400gr
    £1.78
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    Long type Fillo Learn More
  7. OZALP ROLLED FILLO WITH FETA 500gr
    £3.60
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    Ozalp Rolled Fillo With Feta 500gr

    Sarma Borek (sigara borek / rolled filo / cheese pastry)

    Sarma borek (wrapped pastry) is a popular borek type in Turkey.

    This delicious product is made of thin sheets of filo pastry wrapped around a Feta cheese and parsley filling. Makes a great snack on meze nights!

    Instructions: Simply shallow fry in a small pan or deep fry until golden brown. Cheese may be very hot after frying, please allow a few minutes to cool down before consuming.

    Did you know?

    This pasty is traditionally referred to as sigara boregi or ‘cigarette borek’ due to its cylindrical shape resembling a cigarette. Variations of fillings include cheese, spiced potato, minced meat and sausage. 

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  8. OZALP TRIANGULAR FILLO PASTRY 400gr
    £1.78
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    Triangular Fillo Learn More
  9. OZYUFKA BAKLAVA YUFKASI 480g
    £2.01
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    Baklava Fillo Learn More
  10. OZYUFKA PEYNIRLI SU BOREGI 500g
    £3.99
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    Peynirli Su Boregi (Water Borek / Boiled Borek / Cheese Pastry)

    This pastry is made from layers of filo/phyllo pastry sheets and a mixture of white cheese (similar to Feta) and parsley. It makes a great dinner party dish or a quick lunchtime snack over tea with friends. 

    Ready to eat or simply heat oven to 140c for 5-10 mins

     

    Did you know?

    Su Böregi is a notoriously difficult borek/pastry to prepare from scratch. It involves making fresh phyllo dough and boiling each thin sheet of pastry before oiling them and layering them one by one. After roughly 5 layers you add the cheese and parsley mixture and continue layering 4 more boiled layers and a final (not boiled) layer. This is topped with an egg, olive oil and yoghurt mixture and baked until golden brown.

    Learn More
  11. OZYUFKA PEYNIRLI SU BOREGI 750g
    £4.99
    Quickview

    Peynirli Su Boregi (Water Borek / Boiled Borek / Cheese Pastry)

    This pastry is made from layers of filo/phyllo pastry sheets and a mixture of white cheese (similar to Feta) and parsley. It makes a great dinner party dish or a quick lunchtime snack over tea with friends. 

    Ready to eat or simply heat oven to 140c for 5-10 mins

      

    Did you know?

    Su Böregi is a notoriously difficult borek/pastry to prepare from scratch. It involves making fresh phyllo dough and boiling each thin sheet of pastry before oiling them and layering them one by one. After roughly 5 layers you add the cheese and parsley mixture and continue layering 4 more boiled layers and a final (not boiled) layer. This is topped with an egg, olive oil and yoghurt mixture and baked until golden brown.

    Learn More
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