Shredded Phyllo Dough Recipe and How to Make Kadayif Pastry at Home

Written by Chef Anderson · 1 min read >
Shredded phyllo dough

Shredded phyllo dough, or which also popularly known as Kataifi, is a popular pastry used in the Middle East and Mediterranean region as the main ingredient to make various desserts. Yet, you can now make this pastry on your own with only 5 ingredients that can easily be obtained in the nearest grocery store.

So, how to make a shredded phyllo dough recipe at home? It’s a piece of cake. All you will need to prepare is a large-sized, flat pan, simple ingredients (all-purpose flour, salt, water, vegetable oil, and cornstarch), and a squeeze bottle.


  • 1 2/3 cups of all-purpose flour
  • 1 cup of cornstarch
  • ¾ tsp of sea salt
  • 2 cups of water
  • 2 tbsp of vegetable oil

Cooking Instructions:

  1. To make the shredded phyllo dough, prepare a medium-sized bowl and combine cornstarch, all-purpose flour, and salt. Whisk until perfectly combined. Pour in 2 cups of water and 2 tablespoons of vegetable oil. Whisk until the batter is smooth enough and no lumps in the vicinity. In order to ensure that are no excess lumps, use a sieve to strain the phyllo batter.
  2. Cut a tiny hole in the top of the squeeze bottle and fill it halfway with the phyllo batter. Over medium heat, heat a large-sized, nonstick skillet until it’s evenly hot. Starting from the middle part of the skillet and moving towards its edge, squeeze the batter bottle gently to release a fine stream of phyllo batter in a clockwise direction.
  3. After around 5-10 seconds, the dough will start to pull off of the skillet. Use a spatula to pick the dough and place it in a bowl after it has done so. Repeat until all of the phyllo batters is completely used up, and use a clean dishtowel to cover the bowl. Prior to using the strands of phyllo dough, shred them into small pieces.


Remember that the strands should be thin enough. Should you have no squeeze bottle; a piping bag can be a good alternative. When you remove the pastry from the skillet and notice that it is too brown, meaning you will need to reduce the heat since it supposed to remain white. If you pour the batter in a side-to-side motion, the edges will be excessively thick. That is why it’s highly recommended to use a circular motion when dispensing the batter. Once the shredded phyllo dough is ready, you may use them to make Kadayif or other sweet delicacies.

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