A nice wild card for last-minute cakes. With 30% less fat and non-hydrogenated, sfolgia light pastry is made from wheat flour, water, palm vegetable fat and rapeseed vegetable oil, water, ethyl alcohol, wheat starch, sugar, salt, acidifier citric acid. The preparation and baking instructions are indicated on the package, at 200° for 25-30 minutes. The flavour is balanced, with controlled savouriness and slight sweetness.
