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.
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.
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🧐 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
🔖 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.
- Salt: I prefer sea-salt.
*Find a full list of ingredients in the recipe card below.
🍰 How to Make Kataifi
Step 1: Whisk flour, cornstarch, and sea salt in a medium-sized mixing bowl.
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.
🤷🏻♀️Recipe FAQs
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.
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.
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.
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.
🥮Related Recipes
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📖 Recipe
How to Make Kataifi Pastry From Scratch
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.
Hilda Sterner says
Hi Katharine, Thank you for the sweet comment, looking forward to seeing what happens!
katharita says
i'm 76 and have been a fan of all things food related most of my life. can't believe i JUST found out homemade kataifi noodles are even a possibility (saw a baker on british bake-off junior edition make them, and a search revealed your recipe)! i'm writing even before my attempt at making them - partly as a promissory note that i WILL make them, and soon, and partly as a thank you for the clear and concise instructions. i'll write back with the results.
Hilda Sterner says
Hi Ellen,
I usually like making it fresh and using it while it's fresh, but I don't see why it can't be frozen. Especially since store-bought kataifi is usually found in the freezer isle.
Ellen Simmons says
Can i freeze the pastry to use later?
Hilda Sterner says
Wow, Debbie,either my time is way off or ??? I'll have to time myself again the next time I make some. Thanks for the review!
Debbie says
this was a lot of fun but even with 2 pans going at the same time, this took 2 hours!
Hilda Sterner says
Thank you so much!
Christine Nichols says
Easy Peasy recipe and the instructions are fabulous. Thank you