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