Where to buy phyllo dough in singapore

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Check your spam folder for an email from service coldstorage. Create an Account! It might be a little tricky at first, but once you get the hang of the technique, it's pretty easy.

I might even go as far as calling it fun and even therapeutic. You may just never buy Kataifi Pastry again! Tip: The size of the hole is very important. If it's too large, the strands of Kataifi will be too thick. You want them as thin as possible. Heat a non-stick pan over medium heat until it's very hot. Gently squeeze the bottle to dispense a very thin stream of batter in a circular motion, starting from the center of the pan and working towards the edge of the pan.

After 5 to 10 seconds, the pastry will begin to peel off of the pan. Once it does, gently pick it up with a spatula and drop it into a bowl. Cover the bowl with a dishtowel and continue this process until all the batter is used up. See the video below. Shred the strands into smaller sections before using them in your baklava , Kanafeh , or Kadaif recipe. 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. Yes, you can freeze Kataifi. In fact, when purchasing Kataifi, it is usually found in the frozen aisle of your grocery store.

It is recommended that the frozen pasty is not defrosted on the counter, but instead, overnight in the refrigerator. There seems to be a misconception that you can make Kataifi by shredding phyllo dough. However, phyllo dough and Katiafi are two different products and you can't make one with the other. Phyllo dough is made with a dough that is rolled out into very thin and delicate sheets. Kataifi is made with a batter that is spun into fine strands the look similar to vermicelli.

One way to use Shredded kataifi is to mix it with melted unsalted butter, then add half of it to a pan.

Next, sprinkle the kataifi with chopped nuts pistachios, walnuts, or almonds and spices cinnamon, cloves, and cardamon. The next step is to add the remaining Kataifi and bake it in the oven until golden brown. The final step is to drizzle the pan with a simple syrup, honey, or a combination of the two.

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Thank you. Thank you once again for sharing the receipe. Thank you so much for a great recipe! I'll test this in a deconstructed dessert in the weekend. Greetings from Sweden. Your email address will not be published. Notify me when new comments are added. This site uses Akismet to reduce spam.

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