A versatile ‘string’ pastry that adds delicious character to both sweet and savoury dishes. Its fine strands add unique texture while its vermicelli-style nature is pliable into shapes limited only by your imagination. Wrap, roll, mould or crumb, its texture is very forgiving, with strands that are very easy to pull apart and transform any dish.
Top tips to get the most out of using kataifi pastry
- Thaw to room temperature
It’s important to bring the kataifi pastry to room temperature in its plastic packaging before using. At this point, the pastry should be soft, pliable and extremely easy to use.
- Preparation is key
Before you begin working with kataifi pastry, always have all other ingredients ready before opening the packet.
- Work quickly
To avoid your kataifi pastry drying out, work quickly or cover it with a damp tea towel if required.
And don’t forget, any unused kataifi pastry should be rolled up, sealed tightly back into its plastic bag in the fridge for use another time.
For more handling tips visit http://www.antonioufillo.com.au