Kataifi Pastry (also known as Shredded Phyllo Dough and Kadaifi) is used throughout the Middle East and the Mediterranean region to make various delectable desserts, including Kadayif. 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 (which is paper-thin sheets of dough) Kataifi Pastry is spun. 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.
Why This Recipe Works
Recently, as in my last post, I 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 (Kataifi Pastry).
But don't worry, you're not alone! I actually have the same problem, being in a small town in Montana. However, I had your back all along because I knew that in the following post (this one), I would show you how to make this specialty item.
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 Notes
- 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 This Recipe
1. Whisk flour, cornstarch, and sea salt in a medium-sized bowl.
2. Add oil and water and whisk until smooth and lump-free.
3. Strain the batter through a sieve to make sure that absolutely no lumps remain.
4. Pour the batter into a squeeze bottle with a very small hole cut into the top.
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.
6. 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. See the video below.
7. Shred the strands into smaller sections before using them in the recipe.
Recipe FAQ's and Expert Tips
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 the look similar to vermicelli.
- Even though your dough might seem very smooth, trust me, you're going to want to strain it before transferring it to the squeeze bottle.
- 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.
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How to Make Kataifi Pastry From Scratch
Ingredients
- 1 ⅔ all-purpose flour
- 1 cup cornstarch
- ¾ teaspoon sea salt
- 2 tablespoons 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 and lump-free.
- Strain the batter through a sieve to make sure that absolutely no lumps remain.
- Pour 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, trust me, you're going to want to strain it before transferring it to the squeeze bottle.
- 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.
Brit dB says
Thank you so much for a great recipe! I'll test this in a deconstructed dessert in the weekend. Greetings from Sweden.
Hilda Sterner says
Thank you, Brit, enjoy! Greetings back at you, all the way from Montana!
Kelly Methey says
You make it look so easy, I’ll let you know how I do...🤣
Hilda Sterner says
Haha, come over and we can make it together!