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Homemade Kataifi Dough

Easy Homemade Kataifi Dough

This homemade kataifi dough recipe shows you how to make shredded pastry strands at home using simple pantry ingredients. It’s light, delicate, and perfect for trendy desserts like chocolate cups, pistachio pastries, or Middle Eastern sweets. Once you try it, you’ll love how easy and impressive this DIY dough is.

Course Dessert
Prep Time 10 minutes
Total Time 10 minutes
Servings 7 ounces

Ingredients

  • ⅔ cup all purpose flour
  • ½ cup cornstarch
  • ¼ teaspoon salt
  • 3 tablespoons vegetable or canola oil
  • ¾ cup water

Instructions

  1. Use a sieve to sift the flour, cornstarch and salt into a medium mixing bowl.

  2. Add the water and oil and whisk until combined.

  3. Run the batter through a sieve to make sure that there are zero lumps in the batter.

  4. Transfer the batter to a disposable piping bag and snip a small opening in the tip of the bag.

  5. Warm a non-stick skillet or frying pan over low heat for 3-4 minutes. Starting in the middle of the pan, pipe a small circle, moving outwards towards the edge of the pan. Make sure that the piped strings of batter don’t touch each other.

  6. As soon as it is piped, it will be ready to be removed to large bowl or plate. The batter needs to only cook for about 10 seconds. Once the pastry has been removed from the pan, cover it with a clean tea towel to keep it moist.

  7. Continue the process until all the batter has been used. Once done, you are ready to make those delicious Middle Eastern dessert creations.

Recipe Notes

  • Keep the heat low for best results
  • Cover cooked strands immediately to prevent drying
  • Strain the batter for ultra-smooth piping
  • Perfect for trendy desserts and gifting
  • Freezes well for future baking projects