Toasted Kataifi

Toasted Kataifi

Shredded phyllo strands turn golden and shatteringly crisp with a slow butter toast.

Total 30 min Makes 6 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

Kataifi dough is pulled apart into loose strands, coated in melted butter, and toasted low and slow until deeply golden and crackly-crisp. Use it as a base for layered desserts, a topping for puddings and ice cream, or a nutty, buttery snack on its own. The technique rewards patience: frequent stirring keeps the delicate strands from scorching while they crisp evenly.

Ingredients

  • 8 ounces kataifi (shredded phyllo dough), thawed
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt

Method

  1. Gently pull apart the kataifi strands with your fingers to loosen and separate them, working in a large bowl.

  2. Drizzle the melted butter over the loosened strands and toss thoroughly with your hands until every strand is lightly coated.

  3. Sprinkle the sugar, cinnamon, and salt over the buttered strands and toss again to distribute evenly.

  4. Spread the strands in a thin, even layer in a 9-inch skillet or wide sauté pan over medium-low heat.

  5. Toast the kataifi, stirring and turning frequently with a spatula, until golden brown and crisp throughout, 15 to 20 minutes.

  6. Transfer the toasted kataifi to a plate or sheet pan and spread it out to cool completely, which allows it to crisp further.

  7. Break the cooled kataifi into clusters or crumble as desired before serving or using in another dessert.

Rate this recipe

★ 3.5 (1)

Toasted Kataifi

Kataifi dough is pulled apart into loose strands, coated in melted butter, and toasted low and slow until deeply golden and crackly-crisp. Use it as a base for layered desserts, a topping for puddings and ice cream, or a nutty, buttery snack on its own. The technique rewards patience: frequent stirring keeps the delicate strands from scorching while they crisp evenly.

30 min 6 servings 210 cal

Ingredients

  • 8 ounces kataifi (shredded phyllo dough), thawed
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt

Method

  1. 1

    Gently pull apart the kataifi strands with your fingers to loosen and separate them, working in a large bowl.

  2. 2

    Drizzle the melted butter over the loosened strands and toss thoroughly with your hands until every strand is lightly coated.

  3. 3

    Sprinkle the sugar, cinnamon, and salt over the buttered strands and toss again to distribute evenly.

  4. 4

    Spread the strands in a thin, even layer in a 9-inch skillet or wide sauté pan over medium-low heat.

  5. 5

    Toast the kataifi, stirring and turning frequently with a spatula, until golden brown and crisp throughout, 15 to 20 minutes.

  6. 6

    Transfer the toasted kataifi to a plate or sheet pan and spread it out to cool completely, which allows it to crisp further.

  7. 7

    Break the cooled kataifi into clusters or crumble as desired before serving or using in another dessert.