| | |  |  Frozen Pastry Dough | Home » » » Athens Kataifi Dough - Shredded Fillo (Phyllo) | | | | | | | Description: | | Kataifi Dough is the shredded cousin of fillo dough. Traditionally used to make the famous Kataifi pastry (similar to baklava), many chefs have found it to be a great creative tool to spice up their recipes. Martha Stewart also used this to make little bird nests for one of her recipes. | | | Features: | |
• Package contains 1 pound of shredded fillo
• Great for making Kataifi pastry
• Great for wrapping shrimp, chicken, beef, or ???
| | | Product Details: | | | Average Customer Rating:
|  based on 3 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 3 customer reviews )
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Most Helpful Customer Reviews
4 of 4 found the following review helpful:
Good quality, wish they were kept frozen during shippingApr 24, 2011
By Duck
I ordered a couple boxes of this Kataifi Dough from Parthenon Foods. I don't think they were shipped in dry ice, as they were thawed by the time they arrived at our doorstep. Nevertheless, they were well packed and the delivery was very quick, so they were still in good condition. We put them in the freezer and used the first pack about ten days later. My dad says the quality of the dough was impressive compared to the fresh ones he could get at the local stores and the dessert came out very nicely. Still, I don't think I would order them during summer, especially if there is a chance for the delivered boxes to wait for hours under the sun. Order a few boxes during winter and enjoy them throughout the year. :)
6 of 7 found the following review helpful:
 India doughSep 06, 2008
By Earl S. Johnson Jr.
This product was not packaged properly. The freeze packs were thawed and the product was at room tempreture when received. Should have packed in with dry-ice. We re-froze dough but with uneven results. Some was good some bad.
3 of 3 found the following review helpful:
 Really fun addition to my baking repertoireDec 06, 2010
By Mary-pat Sherman
"mps"
I read about Kataifi Dough in Martha Stewart's Living magazine a couple of months ago. I'm always on the lookout for new and interesting 'pie' recipes. This shredded phyllo was easy (however messy) to use. I followed the package directions, using a glass pie plate, baked the 'crust' and then filled it with a wonderfully rich coconut cream pie filling, homemade of course! I topped it with toasted coconut and refrigerated it for a couple of hours before presenting it to the hostess of this year's Thanksgiving dinner party, in addition to my regular pumpkin, apple and pecan pies. The Kataifi crust was beautiful, tasted great with the coconut cream and was a definite hit. I've sent for the free recipe books to continue this culinary adventure. And, I'm sure a rendition Baklava would be fabulous using Kataifi.
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