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123

SWEET PRODUCTS

SAVOURY PRODUCTS

EMPTY GLAZED CROISSANT

PRODUCT VARIATION None

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

GLAZED CROISSANT WITH CHOCOLATE

PRODUCT VARIATION None

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

GLAZED CROISSANT WITH CREME PATISSERIE

PRODUCT VARIATION None

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

GLAZED CROISSANT WITH JAM

PRODUCT VARIATION None

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

GLAZED MIGNON CROISSANTS WITH CEREALS

PRODUCT VARIATION Berries / Empty

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

MIGNON CROISSANTS

PRODUCT VARIATION Empty / Crème Patisserie / Jam / Chocolate

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

MIGNON CROISSANTS WITH CEREALS

PRODUCT VARIATION None

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

PUFF PASTRY POCKETS

PRODUCT VARIATIONCrème Patissière and Chocolate Chips / Chocolate Chips

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

CEREAL PUFF PASTRY POCKET

PRODUCT VARIATION Apple Jam

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

MIGNON PUFF PASTRY POCKET WITH CHOCOLATE CHIPS

PRODUCT VARIATION None

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

GIRELLE

PRODUCT VARIATION Chocolate Chips / Crème Patissière and Raisin

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

MIGNON GIRELLA WITH CHOCOLATE CHIPS

PRODUCT VARIATION None

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

CHOCOLATE PUFF PASTRY FLUTES

PRODUCT VARIATION None

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

PUFF PASTRY BRAIDS

PRODUCT VARIATION Crème Patissière and Apple Jam

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

ORANGE CREAM SFOGLIATA

PRODUCT VARIATION None

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

SFOGLINI

PRODUCT VARIATION None

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

LEMON CREAM SFOGLIATA

PRODUCT VARIATION None

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

FOGLIA

PRODUCT VARIATION Black Cherry Cream / Chocolate

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

HALF-MOON SHAPED PUFF PASTRY POCKETS

PRODUCT VARIATION Black Cherry Cream / Chocolate

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

PUFF PASTRY VENTAGLIO

PRODUCT VARIATION Whipped Cream / Chocolate

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

CEREAL PUFF PASTRY VENTAGLIO

PRODUCT VARIATION Berries

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

MIGNON SFOGLIATELLE RICCE

PRODUCT VARIATION Filled

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

APPLE TART

PRODUCT VARIATION None

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

CHOCOLATE TART

PRODUCT VARIATION None

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

LEMON CREAM TART

PRODUCT VARIATION None

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

RICOTTA TART

PRODUCT VARIATION None

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

PUFF PASTRY RIGOLETTI WITH BERRIES

PRODUCT VARIATION None

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

TRADITIONAL PASTICCIOTTO FROM LECCE

PRODUCT VARIATION Crème Patissière / Black Cherry Cream / Chocolate Cream

METHOD

Oven-ready

Put the product in the oven without defrosting at 180°C for 15 – 20min.

PUFF PASTRY BRAIDS

PRODUCT VARIATION Crème Patissière / Apple Jam / Chocolate / Apricot Jam

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

MIGNON PUFF PASTRY BRAIDS

PRODUCT VARIATION Crème Patissière / Apple Jam / Chocolate / Apricot Jam

METHOD

Oven-ready

Grease the baking tray with butter or use parchment paper. Leave at room temperature to defrost for at least 15 minutes and put it in the oven at 180°C.

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