Add a delicious twist to traditional sweet & savoury dishes with mouth-watering kataifi pastry.
Kataifi Got Your Tongue
Popular in Greek and Middle Eastern cooking, kataifi pastry is unique because of its fine threads, which almost resemble vermicelli noodles. These fine threads are easy to use, and look extremely impressive when cooked.
Often described as shredded filo pastry, kataifi is actually made with a batter that is poured into very thin noodles and dried. While kataifi pastry is simple to cook with, the delicate threads of pastry can dry out fast. This makes them brittle and prone to breaking. To help prevent this, be sure to keep your kataifi under a damp, clean tea towel as you prepare your dish. Additionally, if the pastry is frozen, allow it to thaw in the fridge for at least two hours before using. If you have any leftover uncooked kataifi, it can also be stored in the fridge for up to a week, in an airtight container.
If you’re new to this pastry, try a dessert of kataifi brushed with butter and baked in a hot oven until golden. Top with chopped nuts and honey, then serve with whipped mascarpone. Alternatively, for a savoury appetiser, wrap the kataifi around fingers of haloumi, then brush with oil and bake in a hot oven until golden. Serve with basil pesto.
Kataifi is also great to use as an alternative to filo pastry. For a delicious savoury tart with a twist, use kataifi as the base. Toss 150g kataifi pastry with 60g melted butter and 40g finely grated parmesan. Press into an 18cm (1 litre) pie tin and bake for 15 minutes at 180°C (160°C fan forced), or until golden. Allow to cool. Fill with a mixture of 500g mascarpone, 2 tablespoons lemon juice, 1 teaspoon lemon rind, salt and pepper. Top with hot-smoked salmon and herbs.