Kataifi Pastry 375g - Antoniou
Kataifi Pastry 375g - Antoniou
Kataifi Pastry 375g - Antoniou
Kataifi Pastry 375g - Antoniou

Kataifi Pastry 375g

$5.50
$5.50
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Antoniou Kataifi Pastry 375g

Kataifi Pastry is a versatile ‘String’ pastry used to add delicious character to both sweet and savoury dishes.

While it is often mistakenly referred to as ‘shredded Fillo Pastry’, the process used to make Kataifi Pastry is very different to the way Fillo Pastry is made. To make Kataifi Pastry, a crepe-like batter is dripped onto a rotating heated metal plate through fine spouts, where it is briefly dried and cooked.

Its fine strands provide a unique texture, and its vermicelli-style nature makes it pliable into shapes only limited by one’s imagination. It is a very easy Pastry to handle and can be used in so many ways.

 

THAW TO ROOM TEMPERATURE
Allow Kataifi to thaw completely to room temperature in its packaging, before using (min. 2 hours for chilled Kataifi and min. 4 hours for frozen Kataifi).

PREPARATION IS KEY
Have all other ingredients prepared before you start working with the Kataifi Pastry.

UNRAVELLING KATAIFI PASTRY
The Kataifi will be in a tight bundle when removed from the packet. Open out the bundle and begin separating the strands to “fluff up” and loosen.

DON’T BE AFRAID
Not as delicate as most people think, you need to be quite vigorous when handling Kataifi to get the best results. Pull away and rip handfuls of pastry as required, it is very forgiving.

LEFTOVER KATAIFI
Any leftover Kataifi Pastry should be rolled up into a bundle, and sealed tightly in its plastic bag, in the fridge.

Water, wheat flour, wheaten cornflour, canola oil, salt, dextrose, preservative (potassium sorbate 202). Contains: wheat, gluten

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