FORMING KATAIFI SHAPES
Tear away small bundles of kataifi and lay on the bench (about 10cm long and 4cm wide). Place chosen filling at the base and roll upwards to wrap kataifi around.
Blend half a packet of kataifi pastry in a food processor, pulsing until the kataifi strands measure roughly 1.2cm in length.
Kataifi tart or pie case
Tear away bundles of kataifi pastry (coated in oil or butter) and lay in a your desired mould, whether that be muffin tins, a pie dish or flan base.
Always use a form of fat, such as butter, ghee or oil to assist the cooking process of the kataifi.
For best results when frying kataifi, use any vegetable, rice bran or even olive oil.