Kataifi Pastry is one of the key ingredients in Knafeh. It plays the important role of encasing the oozing cheese and absorbing the beautiful syrup. Achieving a golden crust on your Knafeh starts with handling your Kataifi Pastry in the correct way.
Here are our top tips on how to best handle your Kataifi Pastry when making Knafeh:
Allow the Kataifi Pastry to thaw completely to room temperature in its packaging before using it. That’s a minimum of 2 hours for chilled Kataifi and a minimum of 4 hours for frozen Kataifi. This will ensure the Pastry is at its optimum handling temperature.
The Kataifi will be in a tight bundle when removed from its packet. Open out the bundle and begin separating the strands to loosen them.
Kataifi Pastry is not as delicate as most people think, you need to be quite vigorous when handling it to get the best results. Pull away and rip handfuls of pastry as required, it is very forgiving.
When coating your chopped Kataifi with butter or ghee, ensure that all of the strands are well coated. This will ensure your Kataifi bakes evenly and forms a golden, crunchy crust.