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