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Kataifi pastry, also known as kadaif, kanafeh or kadayif, is a kind of pastry made in the same way as philo pastry, but it is shaped like thin noodles. It is originally from Greece, where it is used mainly for sweet and dessert making.

It has a crunchy and thin texture, so the kataifi can be used to make nests, cylinders, thin layers, toppings or hanks that give volume and serve as an ideal presentation in any dishes.

Kataifi pastry can be baked or fried in oil. Since the dough is very thin, the cooking time required to obtain a slightly crunchy and delicate pastry is short.

Other usual ingredients used in the making of dishes with kataifi are cheese, meat, vegetables or seafood. Its neutral taste makes it ideal for these kinds of combinations.

Nutritional information (100.0 g)
Fiber 2.7 g
Saturates 0.4 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 0.0 mg
Iron 0.0 mg
Zinc 0.0 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 123.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.