How to Prepare Kataifi Pastry & Recipe Inspirations:
Thawing: Let the Kataifi Pastry thaw completely to room temperature in its packaging (4 hours minimum) before use.
Prep First: Have all your ingredients ready before handling the pastry. It’s best to work quickly once it’s thawed.
Unravel & Fluff: Kataifi comes tightly bundled, gently spread it out and separate the strands with your fingers to loosen and fluff.
Handle with Confidence: Despite its delicate look, Kataifi is sturdy. Tear small portions as needed—it’s flexible and easy to shape.
Cooking Tips & Techniques:
- Brush or toss strands with butter, oil, or spray for a golden, crisp finish.
- Separate strands well for precise wrapping and molding.
- For lighter texture, fluff vigorously before baking or frying.
Creations with Kataifi Pastry
Unleash your inner chef and explore authentic and inventive recipes alike:
- Greek Classics: Layer with nuts, honey, or syrup for timeless Mediterranean desserts.
- Kataifi Nests: Fill with cream, cheese, or fruit for elegant desserts or appetizers.
- Kataifi Prawns: Wrap seafood for a crunchy, restaurant-quality finish.
- Modern Twists: Use as a crispy topping for pies, salads, or savory bites.
- Fusion Recipes: Add a gourmet spin to tempura or canapés.
Recipe: Kataifi Prawns
*recipe adapted from antonioufillo.com.au
Ingredients
Makes 20 prawns
20 pieces Giant Freshwater Prawns
200g Antoniou Kataifi Pastry
100g butter, melted
1 egg, lightly beaten
1 tbsp fresh parsley, chopped
Lemon wedges
Directions
Preheat oven to 200 °C and line a baking tray with baking paper.
Peel and devein prawns, remove the heads leaving tails intact.
Place the kataifi pastry in a bowl and loosen until strands are separated.
Pour the melted butter over the kataifi, gently massaging into the pastry, ensuring all the strands are evenly coated.
Tear a small handful of kataifi, (approx. 10g) away from the bundle and lay in a long strip on the bench.
Dip a prawn into the egg mixture, then place at the base of the kataifi strip.
Proceed to roll the prawn away from you, wrapping the kataifi around tightly. 8. Repeat with the remaining prawns and bake for 15-20 minutes until golden.
Garnish with a sprinkling of parsley and fresh lemon wedges. Also try serving with a spicy mayo or chopped fresh coriander and freshly squeezed lime.
Serve and enjoy!
Water, wheat flour, wheaten corn flour, canola oil, salt, dextrose, preservative (potassium sorbate 202).
Allergen advice: contains gluten
| Average Nutritional Values (per serving) | Per 65 g |
| Energy | 208 kcal |
| Total Fat | 2.3 g |
| Saturated Fat | 0.2 g |
| Total Carbohydrates | 42.2 g |
| Sugars | 1.7 g |
| Protein | 2.8 g |
| Sodium | 363 mg |
Storage:
Store below -18 °C.
If you have leftover Kataifi Pastry, place it back in its original packaging, seal tightly, and refrigerate for short-term use. You can also prepare extra portions, store them in an airtight container, and freeze them to bake later for a quick and fresh serving.
Shelf life:
Best before: 12 months from the date of production.
