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Although often mistaken for "shredded Fillo Pastry," Kataifi is made using a completely different method. A crepe-like batter is poured through fine nozzles onto a rotating heated plate, where it quickly cooks and dries into delicate strands.
These fine, vermicelli-like strands give Kataifi its signature texture and versatility. It’s easy to work with and can be shaped into countless creative forms, making it perfect for both sweet and savoury dishes.
Can You Freeze Chilled Kataifi Pastry? Yes! Chilled Kataifi Pastry can be frozen to extend its shelf life by up to 9 months. Just be sure to defrost it completely in its packaging and bring it to room temperature before using.
How to Prepare the Perfect Crunchy Pistachio Kataifi Filling
Step 1: Bring the Pastry to Room Temperature Take your Kataifi Pastry out of the fridge or freezer and let it come to room temperature in its packaging.
For chilled pastry: leave out for at least 2 hours.
For frozen pastry: leave out for at least 4 hours. This ensures the strands are soft, pliable, and easy to work with.
Step 2: Cut the Pastry Using a sharp knife, cut the Kataifi Pastry into small, even pieces around 1cm long. This helps it cook evenly.
Step 3: Separate the Strands Gently pull apart the cut pieces to separate any clumps. This will allow the pastry to cook and crisp up properly.
Step 4: Cook the Pastry Place the Kataifi Pastry in a large frypan in an even layer, without overcrowding.
No butter needed—a dry pan gives the best crispy texture.
Cook over medium heat, stirring and tossing constantly.
As it cooks, the pastry will go from soft and sticky to light and crisp.
Continue until the strands are a deep golden brown, about 5 to 10 minutes.
Step 5: Cool the Pastry Transfer the cooked pastry immediately to a bowl to stop it from overcooking.
Step 6: Mix with Pistachio Spread Add 230g of pistachio spread for every 100g of cooked Kataifi Pastry. Mix thoroughly until the pastry is evenly coated and forms a rich, crunchy filling.
