What can I use instead of kataifi pastry?

Substitute for Kataifi Make your own: Use thawed phyllo dough. Roll into a log and using a sharp knife cut 1/8″ strip (will be thicker than kataifi.

What is phyllo dough in grocery store?

A pastry dough made in very thin sheets. It is used in many dessert pasteries such as baklava and spanakopita. You can find the dough in many grocery store frozen food areas.

How do you use broken phyllo dough?

If the broken pieces are big enough to handle (with dry hands, once the phyllo is thawed), it’s easy enough to patch.

1. Put the pieces you want to patch together side by side.
2. Brush them gently with your melted butter.
3. Lay a third piece of phyllo on top of the tear area.

Are there different types of phyllo dough?

It comes in a variety of thicknesses from very thin (#4) to country style. Our fillo also comes in several sheet sizes to accommodate your baking pan sizes. You can make phyllo appetizers, entrees or desserts with almost no effort using our dough. Fillo is perfect for sweet or savory recipes.

What is kataifi pastry made of?

What is Kataifi Pastry made of? Kataifi Pastry is made with a mixture of flour, cornstarch, salt, oil, and water. This thin batter is then spun to make the pastry’s fine strands.

Where can I find Kataifi?

You can find Kataifi Pastry in many specialty green grocers, delicatessens and gourmet food stores across Australia and overseas. We produce a chilled Kataifi Pastry (white packet pictured) and a frozen Kataifi Pastry product (dark blue packet), so be sure to check the fridge and the freezer in store.

Are puff pastry and phyllo the same?

The main differences between puff pastry and phyllo dough are their fat content and preparation. Puff pastry is a laminated dough that gets its signature airy puff from layers of butter, while phyllo dough is largely fat-free. Phyllo dough includes only flour, water, vinegar, and a little oil.

Is phyllo dough the same as filo pastry?

What Is Phyllo Dough? Phyllo (also spelled filo) dough is paper-thin pastry dough that’s traditionally used to make sweet or savory Greek and Middle Eastern dishes. The word phyllo comes from the Greek word for leaf, and it refers to the thinness of the sheet.

How do you moisten dry phyllo?

Unroll the phyllo sheets and lay them flat on a dry surface. Immediately cover with plastic wrap and then a damp towel. (Covering with just a damp towel will moisten the sheets and make them stick together.) Keep the phyllo covered when not working with it, and don’t leave it uncovered for more than a minute at a time.

Can you re roll puff pastry scraps?

In the making of a recipe using puff pastry, the dough scraps can be reused. So as to preserve the puff pastry’s folds, one has to be cautious. Therefore, pile the scraps on top of each other, flat, so as to be rolled out again. Important: do NOT roll the dough scraps in a ball, they’d lose their folds!

What is the difference between phyllo and Filo?

Phyllo (also spelled filo), which means “leaf” in Greek, is tissue-thin sheets of dough that have very little fat. Many popular Greek dishes, such as baklava and spanakopita, are made with phyllo dough. Phyllo dough can also make great edible serving cups for appetizers or desserts.

How many sheets of filo pastry are in a packet?

Forms of Phyllo Dough So, how many sheets of Phyllo dough are in a package? The answer is about 20-24 sheets per 8 oz. roll. So a pack has 40-48 sheets all in all.