Recipe Ingredient Notes. Allow kataifi pastry to thaw completely before opening the packet. I prefer kadaifi. Thaw the kataifi pastry properly: Thaw the kataifi (in its packaging) overnight in the refrigerator. This not only adds a sweet finish but also acts as a … Kataifi is a string-like pastry that's technically not filo, but let's not mince words - just pastry. Place 1 tbsp nut filling at narrow end of rectangle. 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. The kataifi will be in a “ball” and should be pulled apart, separated and “fluffed up” by pulling the strands apart. Add the pastry and toss to coat the strands. Add the honey and lemon juice. Kataïfi is assembled by placing filling at one end and then rolling up the dough—when baked, the finished product looks like shredded wheat. 8 %, lb kadaifi (Greek, shredded wheat pastry). Pour the melted butter all around the kataifi and mix it with your hands to make sure all the strands are covered with butter. For syrup: Cook 1 ½ cup sugar, water and lemon juice in saucepan over low heat, swirling pan occasionally, until sugar dissolves. Sprinkle them on the pastry (reserving some for the final decoration) and immediately pour the syrup on top. As you roll tuck each side in, every couple of rolls forwards so you end up with a tight roll. SKU: TH003 ... We use cookies to ensure that we give you the best experience on our website. If you buy it frozen, allow to defrost at room temperature, before using. Cover with baking paper and weigh down the top. We produce a chilled Kataifi Pastry (white packet pictured) and a frozen Kataifi Pastry product (dark blue packet), so be sure to check the fridge and the freezer in store. When you first open a package of shredded phyllo, the papery threads hardly seem edible. Combine nuts, orange juice, 1/3 cup sugar and cinnamon in small bowl. Place remaining butter mixture into a pan. Greek kataifi is a cousin to baklava, a similar combination of chopped nuts and crispy dough soaked in syrup, only instead of being made with thin, stacked sheets of phyllo dough, kataifi is made with what is commonly described “shredded phyllo”: fine strands of dough wrapped around a nut filling like a little bundle of hay. Open pastry and spread out on a baking sheet. Freezing the chilled Kataifi pastry will extend the shelf life by a further 9 months. Unroll the Kataifi dough from the plastic sleeve. ... A fresh take on Timos Filo Pastry. If you continue to use this … Creating restaurant quality at … Kataifi can be placed on the bottom of … Freeze leftovers in a … Allow it to sit at room temperature for 1-2 hours before making the pastries. Stir until combined. FOODSERVICE SOLUTIONS. Preheat oven to 340°F. Kataifi pastry is a Greek speciality and you can find it in larger supermarkets in the freezer section near filo. Otherwise, a soft 1 1/2 to 2-inch wide brush works well … KATAIFI. Many Middle Eastern bakeries stock … 6. Write your comment. 500 g (1 lb 2 oz) kataifi pastry (Greek shredded pastry), left at room temperature for 2 hours (in its packaging) 500 ml (17 fl oz/2 cups) water. Using a spatula, spread the custard evenly over the kataifi. It is the same consistency as filo pastry but shredded - looks like a bunch of straw, but simply tease it out. Divide ⅔ of the pastry between the holes, pressing in firmly and making a small nest. Fresh from your supermarket chiller ai. Bake for 15 min. Press remaining kataifi over the nuts, reserving remaining butter. Put the whipped cream in a piping bag. Like the sheets of phyllo used for baklawa, the shredded dough is used to make several different kinds of Lebanese pastry, typically of the buttery, syrupy sort. The batter sets and hardens and is removed from the turntable before packaging. Transfer to a large bowl and cool slightly. 5 cm (2 inch) strip lemon zest. You can find Kataifi Pastry in many specialty green grocers, delicatessens and gourmet food stores across Australia and overseas. Spoon about 1 teaspoon of the nut mixture into each nest. Let it soak it all up and place the kataifi base in the fridge. Separate pastry strands into 18-20, 10 to 12 inch rectangles (beauty is not an issue here). As the pastry is full of long, thin strands, it doesn’t matter if you cut it or pull the strands apart, and once baked, it is lovely and crispy just like regular phyllo. Preheat oven to 200°C (180°C fan forced). Today, our purpose-built factory in Moorebank has custom-built Fillo machines, as well as a specialised Kataifi machine. A short guide to Greek kataifi pastry, a kind of shredded filo pastry used in new Middle Eastern restaurants such as Palomar in Soho, London. Combine nuts, orange juice, 1/3 cup sugar and cinnamon in small bowl. Typically the pastry is made by pouring the pastry batter into a container fitted with fine nozzles. Do not take it out of its packaging before assembling the kataifi nests or it will dry up and crumble. Garnish with chopped pistachios if desired. However, some cooks also use the dough to make unique savory appetizers that may be made with ground meat or vegetables. This can be kept, covered, at room temperature for at least a week. Cool before removing from the pan. Air dry for 15 minutes. Lightly butter a baking pan. If you have several pastry brushes, use a soft wider one (2 1/2 - 3 inches) for sheets, and a smaller one for small triangles or rolls. It is typically used to make sweet, syrup-soaked sweets, such as baklava. Try a sweet that's a little unusual! https://www.goodchefbadchef.com.au/our-recipe/kataifi-prawns Baste your strip of pastry well with melted butter Add a big spoon of to the bottom Hold the base of your pastry and start rolling upwards. Total Carbohydrate Once the kataifi pastry and the custard have reached room temperature, add the custard on top of the kataifi. A little goes a long way – one packet of pastry will do for 20 prawns. 1 tablespoon honey Alternatively, you can use a food storage bag and cut a corner of the bag. Open pastry and spread out on a baking sheet. Create restaurant quality at home. Place 1 tbsp nut filling at narrow end of rectangle. Definitely not a method that's easy to reproduce at home. Use your hands or kitchen scissors to cut the kataifi pastry in a large bowl, in shorter strings about 5cm long. Remove from the refrigerator a minimum of 2 hours before using. It's shredded wheat's cousin. Add the pastry and toss to coat the strands. Mix 1 lb (454 g) of kataifi dough and 1 cup (225 g) of melted butter in a bowl. Lightly grease 3 mini muffin/patty cake trays (2 tablespoon capacity) with cooking spray. Knafeh dough is typically called kataifi dough, which is the Greek iteration of knafeh. SEE ALL RECIPES. 24.2 g Coming your way. It is available from the refrigerated section of select delis and supermarkets, as well as Middle Eastern food shops. Divide ⅔ of the pastry between the holes, pressing in firmly and making a small nest. Use your fingers to break up the clumped strands of kataifi dough before adding the melted butter. These sweets use kataifi pastry (shredded pastry) and have nuts, honey, cinnamon sugar & a squeeze of lemon juice in them. Step 3 Kataifi pastry 400g. This Filo is so easy to work with. Kataifi is a popular Middle Eastern pastry made with a special form of shredded phyllo dough that is also called kataifi. Nearly everyone is familiar with baklava, but very few know 'kadaifi'. Remove pastries from the oven and drizzle each with honey syrup. Melt butter and cinnamon sugar in a small pan. 1 cinnamon stick. Place nuts in food processor and blitz until combined. Heat a non-stick pan over medium heat until it's very hot. Then thoroughly toss the pastry dough strands with your fingers … Every time! Yes, chilled Kataifi pastry can be frozen however, it must be allowed to come completely to room temperature before opening the packets for use. (you can use a square/rectangular pan too, you just usually see them in round pans here) Pour melted butter evenly over the pieces and bake until golden, 35-40 minutes. The batter drops onto a heated turntable that rotates, forming the fine threads. After 5 to 10 seconds, the pastry will begin to peel off of the pan. Transfer to a large bowl and cool slightly. Spoon about 1 teaspoon of the nut mixture … January 28, 2015 at 4:30 pm Share on Facebook Melt butter and cinnamon sugar in a small pan. Kataifi — Although the name of this shredded pastry dough "Kataifi" sounds awfully similar to the name of this recipe, "Kadayif," don't let that confuse you.You can refer to it as "shredded fillo or phyllo dough" when you ask for it at your local grocery store.It can usually be found in the freezer section, but it is a specialty item. Arrange in a round (12-14 inch diameter) baking pan; do not crowd, have them JUST touching each other. 1 teaspoon lemon juice. Add the chopped almonds in a bowl and mix in the cinnamon and cloves powder. • Kataifi pastry, also known as shredded and bird’s nest pastry, resembles vermicelli. Work the dough with your hands, tearing apart the shreds and gently spreading the strands out a bit if they clump together, in … Pour hot syrup over pastry and allow pastry to cool. Most forms are sweets, typically with nuts and honey which make them flavorful, crunchy, and very sweet. 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