Greek Food, Cooking and Recipe Community

Using Kataifi Pastry Dough

1 - 3 of 3 Posts
A

acamp7

Active member
I just watched a video somewhere (I lost track of where I saw it) on using kataifi pastry dough to make a spanakopita-like bite. I then watched another one on tiro pita using kataifi dough.

Honestly, I had never thought of this. I only just use it to make "kataifi". I thought I'd collect a list of ideas. Do you guys have any ideas?

  1. Kataifi Shrimp: Wrapping seasoned shrimp in Kataifi strands and baking until golden. It makes for a delightful appetizer that's crunchy on the outside with succulent shrimp inside.
  2. Kataifi Tarts: Using small molds to shape the Kataifi into tart shells, then filling them with either savory fillings like spinach and feta or sweet fillings like lemon curd or chocolate ganache.
  3. Spanakopita. Make the regular spanakopita filling but instead, roll it between sheets of kataifi. Can do the same with tiro pita filling/
What are your ideas? Maybe cheesecake roles? I am not sure how to accomplish that.
 
  • Like
Reactions: Voula
acamp7 said:
I just watched a video somewhere (I lost track of where I saw it) on using kataifi pastry dough to make a spanakopita-like bite. I then watched another one on tiro pita using kataifi dough.

Honestly, I had never thought of this. I only just use it to make "kataifi". I thought I'd collect a list of ideas. Do you guys have any ideas?

  1. Kataifi Shrimp: Wrapping seasoned shrimp in Kataifi strands and baking until golden. It makes for a delightful appetizer that's crunchy on the outside with succulent shrimp inside.
  2. Kataifi Tarts: Using small molds to shape the Kataifi into tart shells, then filling them with either savory fillings like spinach and feta or sweet fillings like lemon curd or chocolate ganache.
  3. Spanakopita. Make the regular spanakopita filling but instead, roll it between sheets of kataifi. Can do the same with tiro pita filling/
What are your ideas? Maybe cheesecake roles? I am not sure how to accomplish that.
Click to expand...
Hi! Yes, here in Greece, apart from the traditional Greek Ekmek Kataifi dessert, shredded pastry dough is used in savory dishes, too, mainly cheese pies or rolls! Here are a few more ideas I came across:
Ekmek Ice Cream
Ekmek with leftover Melomakarona

They all sound amazing to me!
 
Voula said:
Hi! Yes, here in Greece, apart from the traditional Greek Ekmek Kataifi dessert, shredded pastry dough is used in savory dishes, too, mainly cheese pies or rolls! Here are a few more ideas I came across:
Ekmek Ice Cream
Ekmek with leftover Melomakarona

They all sound amazing to me!
Click to expand...
I love Ekmek so much - it's on my list to learn how to make it!

Thank you everyone for sharing your ideas. I think I am going to try this - it seems like a quick alternative to using phyllo, which I can't always find where I live (there's sometimes phyllo shortages for some reason!)

I know I can always make the phyllo but this is easier said than done for me - I am decent at it but I find the process to be a bit of a pain so I don't do it often.
 
1 - 3 of 3 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Best Greek seafood dishes for summer grilling?

Summer is in full swing, and what better way to enjoy the season than firing up the grill? Which seafood dishes perfect for grilling. Greek cuisine's blend of fresh ingredients, herbs, and spices makes it an ideal choice for light, summery meals, and I'm eager to hear your recommendations.

Do you have favorite Greek seafood recipes or dishes that shine especially bright when cooked over an open flame? Whether it's a classic recipe or a personal twist on traditional fare,I know about things like grilled octopus marinated in olive oil and oregano to the simplicity of shrimp saganaki.

Additionally, if you have preparation tips, marinade secrets, or any advice on grilling seafood the Greek way, please share. Thanks so much!

What do you think of Gyro variations?

There are some gyro shops near me in the United States and they seem to be putting a different spin on the classic dish. There are some variations. What do you guys think of the variations?

I don't recall seeing these variations in Greece, but I could be wrong. Variations such as - gyros made with different meats, like chicken, those made with Greek meatballs, souvlaki, etc.

And what do you think of putting fries in Gyros? I do see that in Greece.

Essential Greek Pantry Staples - Your Recommendations?

I've recently developed a keen interest in Greek cuisine and I'm on a mission to incorporate more of its flavors into my daily cooking. Given the vast knowledge pool here, I thought this would be the perfect place to ask about must-have Greek pantry staples.

From what I gather, olive oil, olives, and feta cheese seem like obvious essentials. But I'm curious about the less obvious, yet equally important ingredients that could elevate my dishes with authentic Greek flavors.

Are there specific herbs, spices, or any other pantry items that are staples in Greek cooking? Additionally, if there are brands or types of these ingredients that you swear by, I'd love to hear about those too.

greek-food-pantry-items.jpg

What foods go best with ouzo?

I am curious - what goods go best with Ouzo? Traditionally, I don't actually pay attention.

From my understanding, Ouzo is traditionally enjoyed with small plates, similar to tapas, known as "mezedes" in Greece. Yet, I’m eager to hear from those who have either traveled to Greece or have an in-depth knowledge of Greek cuisine about what specific dishes you think would pair best with Ouzo. Are there specific flavors or types of dishes (seafood, meats, vegetables) that enhance the experience of sipping Ouzo?

Bougatsa Recipe - Delicious Breakfast!

When I was in Greece, I loved having bougatsa for breakfast. I don't have it much when I am back home so I decided to learn how to make it. Here's the recipe I use:

I do have a question, I find using the puff pastry the easiest. However, what do they use in Greece?

Dough:
  • 1 package (about 17.3 ounces) frozen puff pastry sheets, thawed
  • 1/2 cup (1 stick) unsalted butter, melted
Custard:
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1 cup fine semolina flour
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)
  • Ground cinnamon, for sprinkling (optional)
Instructions:

  1. Prepare the Custard Filling:
    • In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
    • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
    • Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
    • Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
    • Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
  2. Prepare the Bougatsa Dough:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
    • Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
    • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
  3. Assemble the Bougatsa:
    • Take one portion of the puff pastry and flatten it into a thin circle on a floured surface, using a rolling pin.
    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
    • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
    • Repeat this process with the remaining puff pastry portions and custard filling.
  4. Bake the Bougatsa:
    • Place the baking sheet in the preheated oven and bake the bougatsa until the pastry is golden brown and crispy, about 25-30 minutes.
    • Remove the bougatsa from the oven and let it cool slightly before serving.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top