Kataifi Pastry

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. Find inspiration for your next sweet or savoury Kataifi Pastry creation in our recipe library. Explore our useful cooking tips and handling tips when cooking with Kataifi Pastry.

Our family’s chilled and frozen Kataifi Pastry is available in a range of pack sizes for restaurants, caterers and other food service requirements. Home cooks can find it at delicatessens, greengrocers and gourmet food stores around Australia. 

Did you know?

Kataifi is pronounced with evenly stressed syllables: ka-ta-if-ee. You need to let it thaw completely to room temperature before opening the packet, so it is soft and pliable