Kataifi is a delicate, shredded pastry dough used in Middle Eastern and Mediterranean desserts and savory dishes. Unlike regular phyllo sheets, kataifi is pulled into fine strands that crisp beautifully when baked or fried. Making kataifi from scratch might seem intimidating, but with a simple batter and a steady hand, you can create these fine threads at home without special equipment.
This homemade version delivers fresh, tender strands that absorb sweet syrups and buttery richness better than store-bought options. Whether you’re preparing sweet pastries like nut-filled rolls or savory cheese and herb bundles, fresh kataifi gives your dishes a golden crispness and a unique texture that’s truly satisfying.
Equipments
- Large non-stick skillet
- Small saucepan
- Medium mixing bowl
- Whisk
- Squeeze bottle or piping bag with tiny round tip
- Cheese grater with large holes (optional re-shredding tool)
- Cooling racks
- Baking sheet
Ingredients with quantity
For the kataifi dough batter:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 1/4 cups cold water
For assembling and using the dough:
- 1–2 cups unsalted butter, melted (for brushing)
- Optional: oil for brushing hands and pan
Instructions
Make the batter:
- In a medium bowl, whisk together the flour, cornstarch, and salt until smooth with no lumps.
- Gradually add the cold water while whisking to create a thin, runny batter that’s consistent with heavy cream.
Spread kataifi strands:
- Heat a large non-stick skillet over medium heat. Do not add oil.
- Fill a squeeze bottle or piping bag with the batter.
- Hold the bottle about 2–3 inches above the skillet and squeeze in a continuous motion to draw thin lines of batter across the surface in one direction, creating a web of overlapping strands.
- Cook for 30–60 seconds until the batter sets and gets tiny strands that dry slightly but do not brown.
- Using a spatula, lift the cooked strands and transfer them to a cooling rack; let them dry completely.
- Repeat this process in batches until all the batter is used, brushing or spraying the pan lightly with oil if needed to prevent sticking.
Re-shred (optional):
- Once cooled, the wide sheets of strands can be shredded further — gently pull apart with your hands or run under a coarse grater to create looser, finer threads if desired.
Store or use:
- If making desserts or savory dishes immediately, proceed to your desired recipe (e.g., nut filling, cheese bundles).
- Otherwise, store the dried kataifi threads in an airtight container at room temperature until ready to use.
Recipe Info
- Prep Time: 20 minutes
- Cook Time (strand formation): 30–45 minutes
- Total Time: about 1 hour
- Yield: Enough dough for 6–8 cups of shredded kataifi
- Cuisine: Mediterranean / Middle Eastern
- Course: Base pastry component
How to store
Store fully dried kataifi strands in an airtight container in a cool, dry place for up to 1 week. For longer storage, freeze in a sealed bag for up to 2 months; thaw before use.
What not to do
Do not heat the pan too long between batches — kataifi strands should set and dry, not brown.
Do not let the batter pool thickly in the pan — the strands must remain fine and light.
Do not overcrowd the pan — make in small webs that set quickly and evenly.
Tips & Variations
Use a piping bag with a very small round tip for even finer strands.
Keep the batter smooth and lump-free — any clumps will clog the bottle or pipe.
For savory kataifi, brush with melted butter and fill with cheese and herbs before baking.
For classic sweet desserts, use pistachios, almonds, or walnuts with honey or syrup and spices like cinnamon and cardamom.
Approximate Nutrition
(General dough base, per 1 cup estimate)
- Calories: ~360
- Fat: ~2 g
- Protein: ~9 g
- Carbohydrates: ~78 g
- Fiber: ~2 g
- Sugar: ~0 g
Ingredients
Method
- In a medium bowl, whisk together the flour, cornstarch, and salt until smooth with no lumps.
- Gradually add the cold water while whisking to create a thin, runny batter that’s consistent with heavy cream.
- Heat a large non-stick skillet over medium heat. Do not add oil.
- Fill a squeeze bottle or piping bag with the batter.
- Hold the bottle about 2–3 inches above the skillet and squeeze in a continuous motion to draw thin lines of batter across the surface in one direction, creating a web of overlapping strands.
- Cook for 30–60 seconds until the batter sets and gets tiny strands that dry slightly but do not brown.
- Using a spatula, lift the cooked strands and transfer them to a cooling rack; let them dry completely.
- Repeat this process in batches until all the batter is used, brushing or spraying the pan lightly with oil if needed to prevent sticking.
- Once cooled, the wide sheets of strands can be shredded further — gently pull apart with your hands or run under a coarse grater to create looser, finer threads if desired.
- If making desserts or savory dishes immediately, proceed to your desired recipe (e.g., nut filling, cheese bundles).
- Otherwise, store the dried kataifi threads in an airtight container at room temperature until ready to use.
Notes
- Fat: ~2 g
- Protein: ~9 g
- Carbohydrates: ~78 g
- Fiber: ~2 g
- Sugar: ~0 g
Conclusion
Homemade kataifi is a delicate and versatile shredded dough that elevates both sweet and savory dishes. Making it from scratch gives you fresh, tender strands that crisp beautifully and absorb flavors fully. Though it requires a bit of practice, the effort rewards you with a unique pastry base that’s far superior to store-bought alternatives and opens the door to authentic Mediterranean and Middle Eastern desserts and appetizers.
FAQs
What is kataifi?
Kataifi is a very thin, shredded phyllo-style dough used in sweet and savory dishes across Mediterranean and Middle Eastern cuisines.
Can I make this ahead of time?
Yes — once the strands are fully dried, store them in an airtight container or freeze for later use.
Is kataifi gluten-free?
Traditional kataifi uses wheat flour and is not gluten-free; you can experiment with gluten-free flour blends, but texture may differ.
Do I need a special machine to make this?
No — a squeeze bottle or piping bag works fine to create fine strands directly onto a hot pan.
Can I use this for sweet desserts?
Absolutely — layer with nuts and syrup for classic sweet pastries like pistachio or walnut rolls.
