Practical ingredient guide
Kataifi pastry
Wheat pastry in very fine strands, becoming crisp when baked.
Grains, pasta and bread
All year round
International
What it offers and why to use it
Wheat pastry in very fine strands, becoming crisp when baked. Separate strands and brush with fat before baking around fillings.
Flavour profile
Wheat pastry in very fine strands, becoming crisp when baked.
From shopping to cooking
Choose
Choose unfilled kataifi rather than a prepared pistachio mixture.
Store
Follow frozen-storage directions; thaw covered to prevent drying.
Prepare
Separate strands and brush with fat before baking around fillings.
How to make the most of it
Good pairings
Separate strands and brush with fat before baking around fillings.
How to substitute it
Substitution changes flavour and texture; adapt the technique and check allergens.
Is any information missing? You can report a nutrition or practical correction.
Suggest a correction →