Kataifi Saganaki Feta
Kataifi Pastry is such a versatile pastry. Here, we’ve chopped the pastry into smaller pieces and used it as a crumb to create this Kataifi Feta Saganaki recipe. When cooked, the Kataifi Pastry becomes super crunchy. A generous slab of feta cheese crumbed in Kataifi Pastry, chilli flakes and sesame seeds, lightly pan fried, to create something super delicious! This is perfect as a dinner party starter, or a great snack, served alongside some crusty bread.
Mozzarella Kataifi Balls
Melted mozzarella cheese coated in crispy Kataifi Pastry – need we say more? These moreish cheese balls are a wonderful finger food option. Creating something incredibly delicious, with only two ingredients (and some oil to fry them in, and salt to season them with), has never been easier! You can find our Kataifi Pastry in select delicatessens, greengrocers and gourmet food stores, head to our website to find your closest stockist.
Kataifi Ice Cream Balls
Kataifi Galaktoboureko
Banoffee Ekmek Kataifi Pie
Ekmek Kataifi is one of our family’s favourite traditional desserts, made using Kataifi Pastry. We love experimenting with flavour variations of a classic Banoffee and hope you’ll enjoy this Banoffee flavoured version as much as we do. Crispy Kataifi Pastry drenched with a sugar syrup, topped with caramel, slices of banana, Chantilly cream and grated chocolate. YUUUUUUUM!
Apple and Custard Kataifi Pie
We love experimenting with new ways to use our family’s Kataifi Pastry. Here, we’ve taken the classic flavour combination of apples and creamy custard, and encased it in syrup drenched Kataifi Pastry to create a delicious version of apple pie. The crispy texture of the Kataifi Pastry works wonderfully with the luscious custard filling. If you’ve never cooked with Kataifi Pastry before, this is a great recipe to try.
Ham and Cheese Kataifi Slice
Pistachio and Ricotta Kataifi Tarts
These mini dessert tarts are made using Kataifi Pastry or Kunafa Dough. A moreish combination of crunchy Kataifi Pastry, sweetened ricotta cheese and pistachio nuts. Visit our website for this and other Kataifi Pastry recipes, kunafa dough recipes, Filo Pastry recipes and Filo Pastry dessert recipes.
Individual Knafeh
Knafeh is a traditional Turkish dessert, Lebanese dessert and Middle Eastern Dessert. It is made using Kataifi Pastry or Kunafa Dough. A moreish combination of crunchy Kataifi Pastry, mozzarella cheese & sweet syrup. Visit our website for this and other Kataifi Pastry recipes or kunafa dough recipes.
Easter Egg Nest Nutella Kataifi Tarts
These mini Easter dessert tarts are made using Kataifi Pastry or Kunafa Dough. A moreish combination of crunchy Kataifi Pastry, Nutella and chocolate Easter eggs. Visit our website for this and other Kataifi Pastry recipes, kunafa dough recipes, Filo Pastry recipes, Filo Pastry dessert recipes and Easter dessert recipes.
Kataifi Topped Spinach and Ricotta Pie
Kataifi Tostadas with Tuna Sashimi
Ingredients
Serves 4 as an entreé
100 g Antoniou Kataifi Pastry
20 g butter, melted
400 g tuna sashimi, thinly sliced
Zest and juice 1 lime
1 teaspoon extra virgin olive oil
Coriander, to garnish
Pickled onion
1 red onion, very finely sliced
1 tablespoon red wine vinegar
1 tablespoon caster sugar
Avocado puree
1 large ripe avocado
Juice 1 lime
A few drops of Tabasco
Salt & pepper
Method
Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature in its packaging.
For the pickled onion
Place the onion, vinegar, sugar and a pinch of salt in a bowl and using your hand press the onions together to macerate. Let stand for 15 minutes or until ready to use.
For the Kataifi tostadas
Preheat the oven to 180 degrees Celcius and line two trays with baking paper. Place Kataifi Pastry in a large bowl. Use your fingers to separate the strands. Add butter and use your fingers to mix until each Kataifi strand is completely coated.
Place a small handful of pastry onto trays and form into a 1 cm flat disc, using your palm to flatten and shape into 10cm circles. Continue with remaining Kataifi Pastry. Bake for 15 minutes or until lightly golden. Allow to cool.
For the avocado puree
Blend the avocado with lime juice, tabasco and salt and pepper until smooth.
Combine the tuna slices with the zest of the lime, salt and a teaspoon of the olive oil.
To serve, place the Kataifi disc on to a plate and spread over the avocado puree. Portion tuna between each disc and top drained pickled onions. Garnish with coriander.
Recipe by Justine Schofield for Everyday Gourmet.
Knafeh Recipe by Joey El-Issa
Four Cheese Fillo Kataifi Pies
These delicious 4 cheese Fillo Kataifi Pies are a wonderful option for breakfast, lunch, dinner or an afternoon snack. The Fillo Pastry cases are easily made using a muffin tin and filled with a combination of ricotta, cheddar, mozzarella and parmesan cheese. They’re topped with Kataifi Pastry for extra crunch, rosemary and honey.
Kataifi Honey Poached Pear Cheesecake Tart
Kataifi Haloumi and Pistachio Crunchy Bake
Ingredients
Serves 8-10
For the syrup
1 cup caster sugar
250 ml water
1 tablespoon rosewater or orange blossom water
For the Kataifi Pastry
375 g Antoniou Kataifi Pastry
1 teaspoon sugar
1 cup halloumi, finely grated
1 cup fresh pecorino (not aged) or mozzarella, finely grated
¼ cup walnuts, grated
¼ cup pistachios, grated
150 g unsalted butter, melted
1 lemon, zest
Recipe Tips
Spring form tin
For this recipe we used a spring form baking tin to make it easy to remove & serve the dish.
Assembly
Be sure to push the Kataifi down the sides of the tin to enclose any cheese that may try to ooze out.
Method
Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature.
Preheat the oven to 200 degrees celcius.
For the syrup
Pour all of the ingredients for the syrup into a saucepan and simmer gently on a low heat for 10 minutes.
For the filling
Combine the sugar, halloumi, pecorino, walnuts, pistachios and lemon zest in a large bowl.
Preparing the Kataifi
Gently open out the Kataifi Pastry and loosen the strands. Then cut the Kataifi into chunks to shorten the length of the strands and place in a bowl. Fluff up the pastry to ensure none of the pastry is clumping together.
Pour the melted butter over the pastry, using your hands to mix through and ensure all the strands are coated with butter.
Assembly
Place a sheet of baking paper across the bottom of a springform tin. Place half of the pastry into the base of the tin, using your hands to pack the pastry down tightly.
Place the cheese mixture into the dish, keep it in the centre of the pastry so you have a boarder. Top with remaining pastry, ensuring that some goes down the sides of the tin- this will make sure that the cheese stays contained in the dish.
Bake in the oven for 30-40 minutes or until the pastry is golden and crispy, and the cheese is gooey.
Remove from the oven and carefully take out of the tin. Flip onto your serving plate and pour over the syrup to serve.
Recipe by Adrian Richardson for Good Chef Bad Chef.
