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Description
"Some ingredients don't taste like much on their own, yet make something extraordinary possible. Kataifi is one of them."
Kataifi Pastry | Strands Of Filo Dough
Kataifi: fine strands that turn into dessert wonders
Liovela Kataifi Pastry – traditional, very fine strands of filo dough for desserts and dishes.
The ingredient list says wheat flour and water, nothing else. Kataifi is traditional, very fine and delicate strands of filo dough that Mediterranean and Middle Eastern cooking have used for centuries. Its crunchy texture and neutral taste make it an excellent base for sweet and savoury dishes alike. On its own it has little flavour, and that is the point: the filling, butter and syrup bring the taste.
What It's For
Three uses from the label
Baklava, halva, nut cakes
The favourite base for desserts with nuts and honey. Baked with butter, the strands turn golden and crisp, and honey syrup brings the sweetness.
Rolls, bakes, meat and vegetables
Excellent for filled rolls, bakes and dishes with meat or vegetables. The strands form a crunchy coating, different from breadcrumbs.
A topping or a base under creamy fillings
Strands baked golden in butter and scattered over a dessert add crunch. They can also form the base under creamy fillings.
A Few Rules
How to work with kataifi
Pull the strands apart by hand, loosen them gently and brush generously with melted butter. The butter makes them golden and crisp after baking rather than dry. Kataifi dries out quickly, so keep unused strands under a damp cloth.
For desserts with syrup the old rule applies: {b('cold syrup on hot pastry')} (or the reverse, hot on cold). That way the pastry doesn't turn soft and stays crunchy.
In The Kitchen
Kataifi: 5 ideas
A Middle Eastern classic
Tear 200 g kataifi apart and mix with 100 g melted butter. Press half into the bottom of a 20 cm tin, add 250 g ricotta mixed with a spoonful of sugar, cover with the rest. Bake 30 minutes at 180°C and pour over cold syrup (150 g sugar, 150 ml water, lemon juice, boiled 10 minutes).
Strands with a crunchy filling
Mix 100 g chopped pistachios or walnuts with cinnamon and a spoonful of sugar. Roll in butter-brushed kataifi strands, bake 25 minutes at 180°C and pour over honey syrup.
Dessert in a muffin tin
Lay a layer of strands with butter in a muffin tin, fill with chopped nuts and cover with strands. Bake 20–25 minutes at 180°C and pour over syrup.
A savoury starter
Roll a filling of feta, spinach and egg in kataifi, brush with butter and bake 20 minutes at 200°C. Serve warm.
For ice cream and yoghurt
Crumble kataifi, mix with melted butter and bake 8–10 minutes at 180°C, stirring now and then. Scatter over ice cream, yoghurt or fruit.
Add Liovela Kataifi Pastry to your basket and make a dessert whose taste is long remembered.
Storage
Protect it from moisture
Kataifi strands are thin and absorb moisture easily. Store them in a dry, cool place and close the pack well after opening.
Strands that have taken on moisture go soft and are hard to separate, so check they are free-flowing before you start.
Kataifi | By The Numbers
Concrete numbers
1.5 g fat and 82 g carbohydrate per 100 g.
100 g of product gives you 379 kcal, 9 g protein and 82 g carbohydrate. Fat is only 1.5 g, which under EU rules allows the dry strands to be described as low in fat. Bear in mind, though, that the finished dessert depends on what you add: butter, nuts and syrup. The product contains no sugars, fibre or salt. The full table is at the bottom of the page.
Did You Know?
How are kataifi strands made?
Traditionally a thin batter of flour and water is poured in fine streams onto a hot, rotating plate, where it instantly sets into long, thin strands. That is why kataifi is so fine and regular. In Turkish cooking it is called kadayıf, and in the Middle East it is the base of kunafa.
Who Liovela Kataifi Is For
For people who like to cook from scratch
For those who want to make real baklava, kunafa or crunchy rolls rather than buy a ready-made dessert. For people who like discovering Mediterranean and Middle Eastern cooking. For those looking for an ingredient with a simple composition and a crunchy texture.
Frequently Asked Questions
The most important answers (FAQ)
1. What is kataifi pastry?
Very fine strands of filo dough made from wheat flour and water, used in Mediterranean and Middle Eastern cooking.
2. What is in the ingredients?
Wheat flour and water. Nothing else.
3. What is kataifi used for?
For desserts such as baklava, kunafa and nut and honey cakes, for savoury dishes such as rolls and bakes, and as a crunchy topping.
4. How do I work with the strands?
Pull them gently apart, brush generously with melted butter and keep them under a damp cloth so they don't dry out.
5. How do I make kunafa?
Mix torn kataifi with butter, press half into the bottom of a tin, add a cheese filling, cover with the rest, bake 30 minutes at 180°C and pour over cold syrup.
6. What syrup suits kataifi?
A simple syrup of sugar, water and lemon juice. The rule: cold syrup on hot pastry so it doesn't go soft.
7. Can kataifi be used for savoury dishes?
Yes. It works for rolls with feta and spinach, for bakes, and for dishes with meat or vegetables.
8. How many calories does kataifi have?
100 g of product provides 379 kcal, of which only 1.5 g is fat. The calories of a finished dessert depend on butter, nuts and syrup.
9. Does the product contain gluten?
Yes, it contains wheat, and so gluten. It may also contain traces of peanuts, other nuts and sesame seeds.
10. How should I store kataifi?
In a dry, cool place, closed well after opening so the strands don't take on moisture.
Product Information
| Product feature | Description |
|---|---|
| Ingredients | Wheat flour, water. |
| Allergens | Contains cereals containing gluten (wheat). May contain traces of peanuts, other nuts and sesame seeds. |
| Storage | Store in a dry, cool place. |
| Net weight | Your choice – select the pack size on the product page. |
| Type | Kataifi pastry (filo dough strands) |
| Nutrition Information | per 100 g of product |
|---|---|
| Energy | 1590 kJ / 379 kcal |
| Fat | 1.5 g |
| of which saturates | 0 g |
| Carbohydrate | 82 g |
| of which sugars | 0 g |
| Fibre | 0 g |
| Protein | 9 g |
| Salt | 0 g |
Kataifi pastry
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Product Details
Kataifi pastry: traditional, very fine strands of filo dough made from wheat flour and water. A crunchy base for desserts and savoury dishes.
✓ Two ingredients – wheat flour and water
✓ For baklava, kunafa and nut cakes
✓ For rolls, bakes and dishes with meat or vegetables
✓ Crunchy topping and a base under creamy fillings
Pack size: your choice
Shipping
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Ex: Shipping and return policies, size guides, and other common questions.
- Paste the label on a flat surface on the package
- Make sure that both 1D and 2D barcodes are clearly visible
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Size Chart
| Size | S | M | L | XL |
|---|---|---|---|---|
| Men | 7-10 | 10-13 | 13-15 | 15-17 |
| Women | 7-9 | 10-12 | 13-14 | 15-16 |
Example Shown : SIZE XL, Hem to Hem 84cm OR 33 ,SIZE L, Hem to Hem 84cm OR 33 ,SIZE M, Hem to Hem 84cm OR 33 ,SIZE S, Hem to Hem 84cm OR 33
