How to Make Kataifi Dough (a.k.a. Shredded Filo Pastry) at Home
Servings: 270 grams
If you’ve ever wanted to try making kataifi dough at home, I say go for it. It’s way easier than it looks, and honestly? It’s kind of mesmerizing to watch the strands form in the pan.
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Ingredients
- 100 g all-purpose flour
- 75 g cornstarch
- 1 tsp sugar
- ½ tsp salt
- 1 Tbsp neutral oil I use avocado or canola
- 220 g water
Instructions
- Mix everything in a bowl. Whisk until the batter is smooth and runny—almost like crepe batter
- If you see lumps, go ahead and strain it. You want silky-smooth strands, not clumps.
- Transfer the batter to a squeeze bottle. Don’t have one? No problem. Use a plastic bag and snip a tiny hole in the corner—just make sure it’s small or the strands will come out too thick.
- Heat up a large non-stick pan over medium-low. Rub it with a teeny bit of oil—not too much.
- Squeeze out the batter in a circular motion starting from the center.
- Think of it like drawing a spiral in one continuous motion. The first few tries might be a bit chunky or it may not be in continuous movement (mine definitely were), but you’ll get the hang of it quickly.
- You could zigzag too, but look at the edge of the dough, they are thicker because the batter overlapped. I find the circle motion gives you more even strands.
- Cook for 20–30 seconds, just until the strands are dry and lift easily from the pan. No flipping, no stress.
- Cool them on a tray. Once completely cooled, I stash mine in a large freezer bag, press out the air, and seal it tight.
- When ready to use, simply thaw at room temperature. They thaw out pretty quickly
Video
