An Easy Recipe for Kataïfi: Almond and Walnut Pastry in Syrup (2024)

FAQs

What is a substitute for kataifi pastry? ›

Can I substitute the kataïfi dough? Yes. Although finding it at specialty stores or in the freezer aisle of Middle Eastern markets should be easy, if buying it is difficult, use thawed phyllo dough to replace it.

No. Kataifi Pastry is a completely different product. Kataifi Pastry starts out as a batter which is poured through fine spouts onto a heated metal plate, where it is briefly dried and cooked. Whereas Fillo Pastry begins as a dough that is stretched, heated and rolled out into fine sheets.

Kataifi is one of the most popular Greek desserts and is loved in other Balkan countries and Middle Eastern regions as well. The dessert is made with a special pastry dough, also called kataïfi, consisting of delicate, thin strands made out of shredded phyllo dough.

What is the difference between baklava and kataifi? The difference between baklava and kataifi is that the former is made with sheets of phyllo dough, while the latter is made with shredded phyllo dough. Kataifi is made by shredding phyllo dough into fine, hair-like strands, then rolled up with nuts in the center.

Substitute Pastry Flour with All-Purpose and Cake Flour

To create the most reliable substitute for pastry flour, combine 1/2 cup of all-purpose flour with 1/2 cup of cake flour for every 1 cup of pastry flour needed.

Best Ways to Store Kataifi

The cooked and prepared kataifi dessert can be stored for up to one month if kept in the refrigerator. One important point to note is to roll the leftover kataifi together and to keep it in an air-tight plastic container.

Learn about kataifi, shredded phyllo dough used to make an array of divine pastries. The list of spellings for knafeh (kuh-NAF-ee), shredded phyllo dough, and names seems to go on and on: kataifi, knafeh, kanafe, kenafeh, kunafeh…. Knafeh dough is typically called kataifi dough, which is the Greek iteration of knafeh.

For best results when frying Kataifi Pastry, use any vegetable, rice bran or even olive oil.

Kataifi pastry (also called Kataifi phyllo) is looks like vermicelli or shredded wheat. It's sold in Greek, Turkish and Middle Eastern stores and I even saw it sold at a Loblaws Superstore! Kaitaifi pastry is made by drizzling rows of thin streams of flour and water batter on to a revolving hot platter.

What country is kataifi from? ›

Kataifi is a Greek dessert made of kataifi pastry dough. A filling of nuts, sugar and aromatic spices are rolled and baked in a buttered dough. The dough nests are then drizzled with sugar syrup.

And there are reasons to feel good about phyllo: Because the dough has no trans fat, no saturated fat, no cholesterol and just 160 calories per 5 sheets, it makes the perfect substitute for puff pastry, ready-made piecrusts and refrigerated pie dough.

Baklava is a traditional pastry known for its sweet, rich flavor and flaky texture. It consists of phyllo (or filo) dough, nuts, spices, and a sugary syrup.

Soggy baklava is often caused by either over-brushing the phyllo with too much butter (just use the amount listed in the recipe), not chilling the syrup (cold syrup hitting the hot baklava helps the steam to evaporate), or storing it tightly sealed and/or refrigerated (you don't want to seal in the moisture).

History and tradition make baklava a beloved part of the baking and dessert culture we love so much. All baklava has as its foundation two ingredients: nuts, phyllo dough, butter or oil ghee, and simple syrup. From there, the number of styles, shapes, and sizes are tremendous.

Phyllo dough can be a great substitute for puff pastry in dishes like spanakopita and baklava [2].

You can swap in puff pastry for phyllo dough in a pinch, and the other way around, but don't expect the same results. Here's the best way to use each of these flaky, versatile doughs.