Kataifi, shredded phyllo pastry

This post may contain affiliate links. Please read our disclosure policy.

Learn about kataifi, shredded phyllo dough used to make an array of divine pastries.

The list of spellings for knafeh (kuh-NAF-ee), shredded phyllo dough, and names seems to go on and on: kataifi, knafeh, kanafe, kenafeh, kunafeh….

Knafeh dough is typically called kataifi dough, which is the Greek iteration of knafeh. Like the sheets of phyllo used for baklawa, the shredded dough is used to make several different kinds of Lebanese pastry, typically of the buttery, syrupy sort.

When you first open a package of shredded phyllo, the papery threads hardly seem edible. They look more like the stuffing used to buffer fragile items in a box from Williams-Sonoma than anything you’d want to eat.

But then there is that scent, that distinct flour-y phyllo scent that is the indicia that something good is about to happen—a party, or something fun and happy, because we pull phyllo out for pastry for most every special occasion. A party is official when there is something crispy, rich, and fragrant to eat.

Where to buy kataifi dough

When I called around to Middle Eastern groceries to see if they carried the dough, I just said: Do you carry frozen dough for knafeh? The one guy said, You mean shredded phyllo? I said yes, that’s it. Yes, he said, of course. Is it frozen? I asked. Of course it is, he said with a slight edge. I know that it’s always frozen but I asked it, I think, because I worry that this particular shop’s products aren’t always as fresh as they could be, so somehow my asking if it was frozen was akin to my Aunt Hilda asking if the pot of decaf in the restaurant is a fresh pot. If so, she’ll have a cup.

So it’s always frozen, just as phyllo is always frozen. That’s a good thing, because who knows how much turnover they have with this product?

Sometimes the knafeh dough is referred to as vermicelli, but I don’t see any similarity other than thinness of threads. There is nothing of pasta in texture or flavor of the knafeh dough, and there is no egg in the dough. It tastes instead of what it is: phyllo.

How to handle kataifi

Handle shredded phyllo very similarly to phyllo sheets in that it dries out quickly, so it’s best to keep exposure to air at a minimum. If the dough must be exposed to air for a few minutes, cover the dough with plastic wrap and a clean dish towel. There’s something terrifically fun in tearing apart the knafeh shreds, if you can get over the little threads getting all over the place. Do it over the sink, though, and problem solved.

Can you make knafeh dough yourself by very, very thinly slicing phyllo? Even I haven’t attempted that kind of mania, but if you do and it’s successful, please let us all know…

Employ kataifi dough in my Knafeh recipe, a cheesy, buttery Lebanese sweet pastry. There are variations of this that do not require the shredded phyllo, but our version does. Give your local Middle Eastern market a try for knafeh (or kataifi) dough.

Lebanese Knafeh Pastry, MaureenAbood.com
(Visited 56,520 times, 8 visits today)

You May Also Like...

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Steve is correct! Kataifi is NOT shtedded filo!!! Despite what it says on a commercial box of kataifi, purchased in the USA, made in a factory. Firstly, it is NOT made with a solid pastry dough! FILO is made with a solid pastry dough, and rolled & stretched out until it is paper-thin, basically, extremely fine pie dough. Think about it-IF kataiti were really simply shredded filo, it would be flat in cross-section, but it isn’t, it’s round! KATAIFI is made from a liquid batter, NOT a solid pastry dough. Think of pancake batter. The batter is quite thin, though, and then it’s traditionly POURED thru a tool with a very tiny hole on the end, so that the kataifi batter comes out as a very fine stream, onto a hot plate. It’s so delicate, that it begins to cook almost instantly and then it’s immediately scraped off the hot plate. It’s only on the hotplate long enough to become solid, but not enough to cook completely, hence it being the color of uncooked pastry when you purchase it. It’s not something that one would usually do at home, and would traditionally be purchased from a professional, perhaps as a bagful, looking much as you see it when it comes out of the modern box. You would then use it in whichever recipe you like. Of course, you can also purchase a finished, ready-to-eat final product at a bakery as well. Today in the modern Eastern Mediterranean, it is often made with newer technology, where a machine spins it out, as part of the process, making more, very quickly.

  2. Kataifi is NOT shredded phyllo!!!!

    It’s spun, into threads on a hot, whirling disk.

    Taking phyllo and shredding it is not the same.

  3. Hi , i try to make as your given ingredient but did’t get the exact result . will you help me to share what is the ingredient ratio especially how much Dextrose, Maltodextrin add in 1- Kg Wheat Flour.

    1. One of my favorite brands of phyllo dough, Athens, lists the following ingredients: Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Corn Starch, Dextrose, Maltodextrin, Vital Wheat Gluten, Salt, Canola Oil, Preservatives (Calcium and/or Sodium Propionate, Potassium Sorbate), Citric Acid.

    1. Hi Sylvie–ohhhh, that’s a tough one. I haven’t come across a gluten-free phyllo or kataifi dough, but I wouldn’t be surprised if we see it sometime in the near future on the market, given the strong demand for it.

  4. I started making my own phyllo a couple months ago, and wondered if I could make make kataifi as well. The way they make it in the middle east is by dribbling thing threads of batter on a giant skillet, which is totally impractical at home, so what I did instead was used my hand-crank pasta machine to roll the dough paper-thin, then used the angel hair cutter to cut it into threads. Then I tossed it for a few minutes in a dry skillet over low to medium heat until it was the right texture, and made some kanafeh. It turned out very good, and I will be doing it again.

    1. Fred, this is remarkable! I’m totally fascinated about the pasta maker in particular–a friend uses it to flatten her fatayar dough–and am going to be trying some of these methods myself. Thank you!

  5. At seyed in Dubai u find it in every store. Lulu carrefour etc. it’s in frozen section and called kataifi. Just ask u wanna make khunafa.

  6. is this the same or somewhat similar to shredded wheat with walnuts and syrup dessert that i remember from my childhood? dee-licious!

    1. That pastry is delicious too and sometimes both this and that one are called knafeh, but they’re different!

  7. So glad to find you! I have a LOT of Middle Eastern friends and I cannot find Kanafe that is good at ANY restaurant. I would love to try to make it myself. There was a woman/family that ran a hookah lounge in my city. The mother would cook such wonderful food, her Kanafe is unrivaled by my terms and that of my friends. It was so juicy and cheesey. Typically when you get this in a restaurant, the cheese is not warm enough and it starts to solidify, and the Kanafe shreds taste heavily of old oil. UGH… Anyway, if I could possibly ever get this right I would be so happy. The family sold the business and whoever cooks there doesn’t do anything near her quality. It is so hard to cook Middle Eastern food like the previous generation in my opinion. It’s never just quite right, but hey practice makes perfect! Thank you!

  8. If you get it online, how does it SHIP? It is supposed to be frozen or fresh. Won’t it spoil by the time it is delivered?

  9. I wanted to surprise my Turkish boyfriend by making Kunefe. I bought the ingredients however without realizing that the phyllo dough was not shredded but they were sheets. I shredded them and used them either way. Should I throw the finished product or try to give them to him??? I am afraid because I have never tasted it and not sure what the taste should be. Please help!!!!!

    1. Hi Ruth–how wonderful that you are making knafeh for your boyfriend. I think it would be difficult to shred phyllo yourself to get the same texture and fine thread of the commercially shredded knafeh dough. The result looks like shredded wheat and is crisp. Phyllo sheets seem much softer to me than the shredded phyllo, but perhaps if you’ve cut them very finely they worked out ok. Not seeing or tasting your finished product, I can’t say if it is like knafeh, but I’d say you’ve made him something and should absolutely share it! He will appreciate your effort and thoughtfulness!

  10. Can I make this with Indian Vermicelli instead of shredded phyllo? As i want to make it tomorrow!! cant wait for your reply!

    1. Hello Kaunan–great question. I have not cooked with Indian Vermicelli so I can’t confirm it will work, but from what I’ve read about it, it seems it could work. If you try it, let us know how it comes out!

      1. Thanks for the advice! I tried it with Vermicelli and it tured out good! Not the best but good enough to satisfy my want for kunafe!!

  11. Hello Maureen,

    I read your comment on David Leibovit’s blog, hopped over to take a look, and just wanted to let you know how delighted I am to have found your blog. I have always adored Lebanese food, but the few
    cookbooks on the cuisine that I have acquired over the years put so much emphasis on meat, which we just don’t eat that often. I am so happy to have found a modern resource on Lebanese cookery, that offers explorations and recipes on the kinds of dishes I want to eat, and am looking forward to really delving into your blog. You write beautifully on the culture as well.

    1. How very nice to have you here, Susan, thank you. I look forward to being in touch–keep me posted on your Lebanese cooking adventures!

  12. Maureen, I have, on occasion, found Fillo Factory organic,whole wheat fillo dough!! I find it in my local, family-owned, small market here in my village. Back in the day, before fillo leaves were commercially available, my Mother made these by hand–when I was a very, very young child, I helped her do this–I am glad I had the experience, although I would never have the patience to do this as an adult so I am grateful for Fillo Factory leaves. So looking forward to your pastry recipes!

  13. Looks like Angel Hair pasta, are you sure you shouldn’t use Marina sauce?

    Seriously never heard of that product before and I love all the sweet Lebanese pastries.
    Once visiting a cousin in Detroit he took me by Shatila’s (in Dearborn Michigan and they do fill orders on the internet with reasonable shipping). They have a store front showing all of the various sweet Lebanese items. I was looking for the jelly/nut combination they call Turkish Delight. My cousin turned his nose up and pointed me to some squares with nuts with a bit of jelly…presumably a substitute for the Turkish Delight, and it was great, but I wouldn’t have thought they were at all similar just looking at them
    Of course there is always fudge, from Mackinaw Island! 🙂