How to Make Kataifi Dough (a.k.a. Shredded Filo Pastry) at H

• servings: 270 servings
• active time: 15 minutes
• total time: 45 minutes

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

Directions

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