Can kataifi be used to make desserts?
Not only is it possible, but that is its main and most famous use! In fact, kataifi is commonly known as ‘thread pastry’ or ‘angel hair pastry’ and is the essence of some of the most spectacular desserts in Greek, Turkish and Middle Eastern confectionery.
Kataifi pastry is, essentially, the same dough as filo pastry, but made into very fine strands. When baked or fried in butter, these strands intertwine to create a unique, three-dimensional, crispy texture that resembles a bird’s nest.
The star desserts featuring kataifi
If you want to use it in desserts, here are the most iconic recipes where it really shines:
- Kunafa (or Knafeh). It is probably the most famous dessert in the Middle East. It consists of a base of melted sweet cheese (such as fresh mozzarella or akawi), topped with a generous layer of toasted, crispy kataifi strands, all drizzled with a rosewater or orange blossom syrup and sprinkled with chopped pistachios.
- Classic Kataifi cake. Small rolls or ‘nests’ are formed and filled with chopped walnuts, almonds or pistachios mixed with cinnamon. They are baked after being drizzled with melted butter and, as soon as they come out of the oven, a cold lemon and honey syrup is poured over them. The contrast between the crispy outside and the moist inside is incredible.
- Modern nests to fill. You can bake the kataifi in muffin tins to shape them into little bowls. Once they’re crispy and cool, fill them with custard, chocolate truffle, lemon curd or a scoop of vanilla ice cream with red berries.
The secret to success? The contrast in temperatures. Just as with filo pastry, to ensure the kataifi doesn’t become soggy when you pour the syrup over it, the golden rule is: a very hot dessert + cold syrup (or vice versa). Never have both hot at the same time.
