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    You Are Here Home » Middle Eastern Recipes

    Published: Oct 3, 2020 Updated: Apr 26, 2022 by Hilda Sterner | This post may contain affiliate links 28 Comments

    How to Make Kataifi Pastry from scratch!

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    Kataifi Pastry pin

    Kataifi Pastry (also known as Shredded Phyllo Dough and Kadaifi) is a popular Middle Eastern pastry used throughout the Middle East, the Mediterranean, and the Balkan region including Turkey and Greece. It's used to make various delectable desserts, including Kunafa and Baklava. Learn how to make this simple pastry dough at home with this easy 5-ingredient recipe.

    kataifi pastry being pulled from dish

    Although Kataifi Pastry is commonly referred to as Shredded Phyllo Dough, that's not technically accurate. You see, unlike Phyllo Dough (paper-thin sheets of dough) Kataifi Pastry is spun and sometimes compared to shredded wheat. So, how do you make it at home? Easy! All you'll need is a large flat pan, a squeeze bottle, and a few simple ingredients.

    Jump to:
    • 🧐 Why This Recipe Works
    • 🛒What Goes into This Recipe
    • 🔖 Recipe Ingredient And Substitutions
    • 🍰 How to Make Kataifi
    • Recipe FAQs
    • 👩🏼‍🍳 Pro Tips
    • 🥮 Related Recipes
    • 📖 Recipe
    • 💬 Comments

    🧐 Why This Recipe Works

    I recently shared a Kadayif recipe, fully knowing there would be some readers who would not be able to find one of the recipe's main ingredients, a unique dough called Kataifi Pastry. I actually have the same problem, being in a small town in Montana. However, I have your back! In this recipe, I would show you how to make this specialty item at home.

    It might be a little tricky at first, but once you get the hang of the technique, it's pretty easy. I might even go as far as calling it fun and even therapeutic. You may just never buy Kataifi Pastry again!

    🛒What Goes into This Recipe

    kataifi pastry ingredients, labeled

    🔖 Recipe Ingredient And Substitutions

    • Flour — I use all-purpose white flour in the batter. I have not tried the recipe with other flours so I can't say with certainty if they would work or not.
    • Oil — Vegetable works well in this recipe and does not impart a strong flavor like, for example, olive oil would.

    🍰 How to Make Kataifi

    STEP 1: Whisk flour, cornstarch, and sea salt in a medium-sized mixing bowl.

    whisking flour in a silver bowl for Kataifi

    STEP 2: Add oil and water and whisk until smooth.

    STEP 3: Strain the batter through a sieve to make sure the batter is lump-free.

    STEP 4: Pour the batter into a squeeze bottle with a very small hole cut into the top.

    Pro Tip: The size of the hole is very important. If it's too large, the strands of Kataifi will be too thick. You want them as thin as possible.

    STEP 5: Heat a non-stick pan over medium heat until it's very hot. Gently squeeze the bottle to dispense a very thin stream of batter in a circular motion, starting from the center of the pan and working towards the edge of the pan.

    Pro Tip: After 5 to 10 seconds, the pastry will begin to peel off of the pan. Once it does, gently pick it up with a spatula and drop it into a bowl. Cover the bowl with a damp towel and continue this process until all the batter is used up. See the video below.

    STEP 6: Shred the strands into smaller sections before using them in your baklava, Kanafeh, or Kadaif recipe.

    shredded phyllo dough/kataifi pastry in a metal pan with a dish cloth next to it

    Recipe FAQs

    What is Kataifi Dough made of?

    Kataifi Pastry is made with a mixture of flour, cornstarch, salt, oil, and water. This thin batter is then spun to make the pastry's fine strands.

    Can you freeze Kataifi?

    Yes, you can freeze Kataifi. In fact, when purchasing Kataifi, it is usually found in the frozen aisle of your grocery store. It is recommended that the frozen pasty is not defrosted on the counter, but instead, overnight in the refrigerator.

    Can you shred phyllo dough to make Kataifi?

    There seems to be a misconception that you can make Kataifi by shredding phyllo dough. However, phyllo dough and Katiafi are two different products and you can't make one with the other.

    Phyllo dough is made with a dough that is rolled out into very thin and delicate sheets. Kataifi is made with a batter that is spun into fine strands that look similar to vermicelli.

    What is Katiafi used for?

    Kataifi is usually used to make Middle Eastern and Greek desserts, including Baklava and Kunafa. Kataifi is used to make Turkish Sari Burma Baklava.

    One way to use this "shredded dough" is to mix it with melted butter, then add half of it to a pan. Next, sprinkle the kataifi with chopped nuts (pistachios, walnuts, or almonds) and spices (cinnamon, cloves, and cardamon). The next step is to add the remaining Kataifi and bake it in the oven until golden brown. The final step is to drizzle the pan with cooled syrup made with honey, cinnamon sticks, cardamom, and cloves.

    👩🏼‍🍳 Pro Tips

    • Even though your dough might seem very smooth, you're going to want to strain it before transferring it to the squeeze bottle, otherwise, the tiny hole will get clogged.
    • Keep in mind you want the strands to be as thin as possible. If you don't have a squeeze bottle, another option is to use a piping bag.
    • If you notice that the pastry is brown when you remove it from the pan it means the heat is too high and needs to be adjusted. The strands should remain white.
    • If you dispense the batter side to side, instead of a circular motion, the edges of the pastry will be too thick. For this reason, I recommend going in a circular motion instead.
    kataifi pastry being cooked in a pan
    kataifi pastry strands being cooked in a pan
    shredded phyllo dough being pulled from dish

    🥮 Related Recipes

    • Muhallebi (Mahalabia) Middle Eastern Pudding
    • Galaktoboureko Recipe (Custard-Filled Fillo Dough)
    • Middle Eastern Dessert (Muakacha)
    • Bird Nest Recipe (Osh El Bulbul) Baklava

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

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    📖 Recipe

    Katiafi pastry

    How to Make Kataifi Pastry From Scratch

    Making Kataifi Pastry at home has never been easier. This recipe will make you wonder why you ever bought the pasty in the first place.
    4.92 from 24 votes
    Print Pin Rate
    Course: sweets
    Cuisine: Assyrian, Greek, Middle Eastern
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 1 pound
    Calories: 1608kcal
    Author: Hilda Sterner

    Ingredients

    • 1⅔ cups all-purpose flour
    • 1 cup cornstarch
    • ¾ teaspoon sea salt
    • 2 tablespoon vegetable oil
    • 2 cups water

    Instructions

    • Whisk flour, cornstarch, and sea salt in a medium-sized bowl.
    • Add oil and water and whisk until smooth.
    • Strain the batter through a sieve to make sure the batter is lump-free.
    • Pour the batter into a squeeze bottle with a very small hole cut into the top.
    • Heat a non-stick pan over medium heat until it's very hot. Gently squeeze the bottle to dispense a very thin stream of batter in a circular motion, starting from the center of the pan and working towards the edge of the pan.
    • After 5 to 10 seconds, the pastry will begin to peel off of the pan. Once it does, gently pick it up with a spatula and drop it into a bowl. Cover the bowl with a dishtowel and continue this process until all the batter is used up.
    • Shred the strands into smaller sections before using them in your recipe.

    Notes

    • Even though your dough might seem very smooth, you're going to want to strain it before transferring it to the squeeze bottle, otherwise, the tiny hole will get clogged.
    • Keep in mind you want the strands to be as thin as possible. If you don't have a squeeze bottle, another option is to use a piping bag.
    • If you notice that the pastry is brown when you remove it from the pan it means the heat is too high and needs to be adjusted. The strands should remain white.
    • If you dispense the batter side to side, instead of a circular motion, the edges of the pastry will be too thick. For this reason, I recommend going in a circular motion instead.

    Nutrition

    Serving: 1pound | Calories: 1608kcal | Carbohydrates: 293g | Protein: 24g | Fat: 32g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 2390mg | Fiber: 9g | Sugar: 0g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

    More Middle Eastern Recipes

    • Easy Falafel Bowl
    • Cheese Kunafa Recipe (Kunefe)
    • Easy Homemade Kebab Pizza
    • Mixed Vegetable Iraqi Dolma

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    1. Peggy says

      November 02, 2022 at 7:02 am

      No squeeze bottles without an existing, too large hole so used the flimsiest water bottle I could find. Thought I’d be clever and put a line of holes in the cap, but couldn’t stop the streams of batter from crossing (no idea why). Used a single hole as you showed and that worked fine. The pastry never lifted from the pan, which might be because it appears to be a lot older, than yours and presumably less non stick. When cooked the strings lifted up easily enough, but they kept breaking. Finally tipped the pan upside down, loosened one end and watched the spiral of pastry unwind itself onto the waiting plate. Success! Just finished dinner and the kataifi worked beautifully. Used a sandwich press with a filling of seasoned ground lamb and pine nuts between the top and bottom of buttered pastry. Really delicious, thank you for your recipe!

      Reply
      • Hilda Sterner says

        November 02, 2022 at 7:20 am

        Thanks, Peggy, that sounds delicious, and love your ingenuity! I'd love a star review if you don't mind.

        Reply
        • Peggy says

          November 03, 2022 at 6:35 am

          5 stars
          Oops, forgot to leave a rating!

          Reply
          • Hilda Sterner says

            November 03, 2022 at 7:01 am

            Thank you so much!

            Reply
    2. Sara W. says

      June 10, 2022 at 7:55 am

      Hello, attempting to make Kadayif for fathers day. Can I make this recipe this weekend then freeze it until Saturday? How do you recommend to freeze then defrost? Thank you!

      Reply
      • Hilda Sterner says

        June 10, 2022 at 2:27 pm

        Hi Sara,
        Are you referring to freezing the Kataifi or the Kadayif?

        Reply
        • Vivian says

          October 29, 2022 at 2:16 pm

          Can you freeze kataifi?

          Reply
          • Hilda Sterner says

            October 29, 2022 at 2:50 pm

            Yes, you sure can. As a matter of fact, you usually find it in the freezer isle.

            Reply
    3. Ed Harbas says

      June 05, 2022 at 5:57 pm

      Greetings from sunny Yeppoon,Central Queensland. Not religious by any stretch of imagination and am referencing from Scented Kitchens by Shamin Okera : Recipes. & Remedies by Australian Muslims. The recipe in question is Konafa based on kataifi pastry. Thanks for the tips that make my culinary experience a joy, not the impossible & sometimes frustrating task that the science of combining and cooking ingredients presents.
      A nice departure from the less adventurous list of recipes on offer.
      Cheers, Ed

      Reply
    4. Ron Bianca says

      May 05, 2022 at 10:07 am

      5 stars
      I am glad to see there are still some woman that enjoy cooking. I will give it a try soon.

      Reply
      • Hilda Sterner says

        May 05, 2022 at 10:54 am

        There must be more women out there that enjoy cooking as much as I do. 😂

        Reply
    5. Bea says

      March 16, 2022 at 6:06 pm

      5 stars
      Hello Hilda, I was going to purchase kataifi dough at the Mediterranean store miles from me, instead I'm going to try this recipe & will let you know how it holds up. Definitely curious! Will come back, promise, I see many say that but have yet to see it ..lol.

      Reply
      • Hilda Sterner says

        March 16, 2022 at 7:12 pm

        Thanks, Bea, let me know!

        Reply
    6. Shelley says

      February 22, 2022 at 4:37 pm

      5 stars
      Thank you Hilda! I am going to give it a try right now! I, too, live in a small Montana town and am quite sure I will not it at the Super One! Going to make edible bird's nests if it all turns out! Thank you!

      Reply
      • Hilda Sterner says

        February 22, 2022 at 6:22 pm

        Hi neighbor, the struggle is real, haha. Try it and let me know how it goes!

        Reply
    7. VinceHomeMade says

      February 09, 2022 at 1:26 am

      I have used store bought only once, and will be pinning this for futture use. If I get success will be posting on Instagram for certain!

      Reply
      • Hilda Sterner says

        February 09, 2022 at 4:37 am

        Thanks, Vince, the main thing is having a very small hole in the bottle so that the strands aren't too thick. Good luck!

        Reply
    8. Robyn says

      January 28, 2022 at 4:39 pm

      Thank you for your detailed post! My best friend lost her Greek father 5 years ago, and her mother is not much of a cook. This weekend is Greek themed at my house, as I try and prepare a few different meals and things for her freezer. She sent me a photo of her dad's favorite treat recipe. It had this in it for a pastry. I am so glad to have stumbled upon your post! I can not wait to try this tomorrow. Thank you again

      Reply
      • Hilda Sterner says

        January 28, 2022 at 4:43 pm

        Thank you, Robin. Sorry about your friend's dad. What a sweet friend she has in you. I hope they enjoy whatever you prepare for them!

        Reply
    9. Hafsish says

      January 24, 2022 at 5:07 am

      5 stars
      Hi, would it be possible if i can pour a thin layer of it on the pan like a crepe and then once its cooked, chop it into thin noodle like strands?

      Reply
      • Hilda Sterner says

        January 24, 2022 at 7:08 am

        Hi, That's not the traditional way of preparing it. I guess it couldn't hurt to try, if you prefer to make that way. If you try it, let me know how it goes. Good luck!

        Reply
    10. Fügen Türkyiliz says

      September 05, 2021 at 3:32 am

      5 stars
      Thank you

      Reply
    11. Jyoti says

      April 22, 2021 at 2:43 am

      5 stars
      Thank you for the receipt very detailed & clear. Thank you once again for sharing the receipe

      Reply
      • Hilda Sterner says

        April 22, 2021 at 7:07 am

        Thank you for coming back and leaving a review, it's much appreciated!

        Reply
    12. Brit dB says

      February 22, 2021 at 1:42 am

      Thank you so much for a great recipe! I'll test this in a deconstructed dessert in the weekend. Greetings from Sweden.

      Reply
      • Hilda Sterner says

        February 22, 2021 at 6:41 am

        Thank you, Brit, enjoy! Greetings back at you, all the way from Montana!

        Reply
    13. Kelly Methey says

      October 04, 2020 at 1:33 pm

      You make it look so easy, I’ll let you know how I do...🤣

      Reply
      • Hilda Sterner says

        October 04, 2020 at 7:37 pm

        Haha, come over and we can make it together!

        Reply

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