Versatile Kitchen Inspirations & Pairings
Antoniou’s Kataifi Pastry adapts fluidly across distinct sweet and savory culinary profiles:
Traditional Mediterranean Sweets
Form individual nest shapes, fill with chopped pistachios or walnuts, bake until crispy, and finish with sugar syrup or honey after baking.
Crunchy Seafood Appetizers
Wrap the buttered strands tightly around giant tiger prawns, scallops, or tender calamari rings before pan-frying or oven-roasting for appetizing party finger foods.
Modern Gourmet Pie Toppings
Scatter crushed, buttered kataifi threads over open-faced savory tarts, gourmet chicken pot pies, or modern sweet cheesecakes to create a crisp, textured topping.
Step-by-Step Preparation & Baking Guide
01Controlled Defrosting: Keep the pastry securely sealed within its original outer protective wrapper and let it sit undisturbed overnight in the refrigerator or several hours at room temperature.
02Decompress & Fluff: Empty the thawed dough mass into a wide bowl. Using your fingers, gently separate and loosen the strands to add air.
03Incorporate Baking Fat: Drizzle melted unsalted butter, ghee, or premium olive oil across the strands, massaging gently so every thread receives an even, insulating coat of fat.
04Shape, Mold, and Wrap: Portion out the strands according to your recipe structure. Cover the remaining, unused dough with a slightly moist cloth to help retain its moisture.
05High-Heat Baking: Arrange your creations on baking paper and bake inside a preheated oven at 180–200°C depending on recipe, typically 15–30 minutes until golden.
Featured Recipe: Crunchy Baked Kataifi Prawns
Ingredients:
- 200g Antoniou Kataifi Pastry (fully defrosted to room temperature)
- 20 pcs Giant Freshwater Prawns (peeled, deveined, tail-on)
- 100g High-quality unsalted butter (melted)
- 1 piece Fresh egg (lightly whisked)
- 1 tbsp Fresh flat-leaf parsley (finely chopped)
- Fresh lemon wedges, spicy chili mayo, or chopped coriander for plating
Preparation Directions:
01Setup & Clean Seafood: Preheat oven to 200°C and line a flat baking tray with non-stick parchment paper. Clean and peel the prawns, taking off the heavy heads while keeping the tails fully intact.
02Massage Pastry Strands: Put the fluffed strands into a wide bowl. Drizzle the melted butter over the kataifi and mix thoroughly, ensuring all strands are evenly coated.
03Wrap & Secure: Take a small handful of the buttered strands (about 10g) and lay them in a straight line on your work surface. Dip a prawn inside the egg mixture, place it onto the base of the kataifi strip, and roll tightly away from you to wrap the body fully.
04Bake to Golden Perfection: Place the wrapped prawns onto the baking tray. Roast for 15 to 20 minutes until the pastry is golden and crisp. Garnish with fresh parsley and serve with lemon wedges on the side.
*Recipe adapted from antonioufillo.com.au. A simple way to prepare crisp, restaurant-style kataifi prawns at home.
Water, wheat flour, wheaten corn flour, canola oil, salt, dextrose, preservative (potassium sorbate 202).
Allergen advice: contains gluten
Nutritional Summary
| Average Nutritional Values | Per 65 g Serving |
| Energy (Calories) | 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 & Shelf Life
Proper storage helps maintain the texture and handling quality of kataifi pastry.
01Freezer Storage: Keep frozen at or below -18°C. Store unopened in its original packaging to preserve quality for up to 12 months.
02Refrigerating After Thawing: Once thawed, store unused pastry in an airtight container or sealed bag in the refrigerator and use within 2 to 3 days.
03Batch Prep and Freezing: Kataifi can be shaped into portions (such as nests or wraps) and frozen before baking. Store in airtight containers and bake directly after thawing for best results. Avoid refreezing previously thawed raw pastry, as this may affect texture.
