Kataifi Pastry (also known as Shredded Phyllo Dough and Kadaifi) is a popular Middle Eastern pastry used throughout the Middle East, the Mediterranean, and Balkan region including Turkey and Greece. It's used to make various delectable desserts, including Kadayif 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.
🍰 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.
Sara W. says
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!
Hilda Sterner says
Hi Sara,
Are you referring to freezing the Kataifi or the Kadayif?
Ed Harbas says
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
Ron Bianca says
I am glad to see there are still some woman that enjoy cooking. I will give it a try soon.
Hilda Sterner says
There must be more women out there that enjoy cooking as much as I do. 😂
Bea says
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.
Hilda Sterner says
Thanks, Bea, let me know!
Shelley says
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!
Hilda Sterner says
Hi neighbor, the struggle is real, haha. Try it and let me know how it goes!
VinceHomeMade says
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!
Hilda Sterner says
Thanks, Vince, the main thing is having a very small hole in the bottle so that the strands aren't too thick. Good luck!
Robyn says
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
Hilda Sterner says
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!
Hafsish says
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?
Hilda Sterner says
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!
Fügen Türkyiliz says
Thank you
Jyoti says
Thank you for the receipt very detailed & clear. Thank you once again for sharing the receipe
Hilda Sterner says
Thank you for coming back and leaving a review, it's much appreciated!
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!