kataifi pastry

Making Kataifi Pastry at home has never been easier. This recipe will make you wonder why you ever bought the pasty in the first place.

How to Make Kataifi Pastry From Scratch

⅔ all-purpose flour

cornstarch

sea salt

vegetable oil

water

whisk dry ingredients

Whisk flour, cornstarch, and sea salt in a medium-sized bowl.

Add wet ingredients

Add oil and water and whisk until smooth and lump-free.

strain batter

Strain the batter through a sieve to make sure that absolutely no lumps remain.

pour in bottle

Pour batter into a squeeze bottle with a very small hole cut into the top.

pour batter in pan

Heat a non-stick pan over medium heat until it&#039;s very hot. Gently squeeze the bottle to dispense a very thin stream of batter in a circular motion, starting from the center of the pan and working towards the edge of the pan.

cook batter

After 5 to 10 seconds, the pastry will begin to peel off of the pan. Once it does, gently pick it up with a spatula and drop it into a bowl. Cover the bowl with a dishtowel and continue this process until all the batter is used up.

shred the strands

Shred the strands into smaller sections before using them in your recipe.

These extra decadent Dubai Chocolate Cheesecake Bars feature a kataifi pistachio cream crust, a creamy cheesecake filling, then topped with more kataifi pistachio and finished with a smooth and silky chocolate ganache! It&#39;s crunchy, sweet, salty, and 100% delicious!

Dubai Chocolate Cheesecake Bars

shredded kataifi dough

unsalted butter

pistachio cream

tbsp tahini

cream cheese blocks

sugar

sour cream (room temperature)

tsp vanilla extract

salt

eggs (room temperature)

semi-sweet chocolate (chocolate chips

heavy cream

Line an 8x8 square baking pan with parchment paper, making sure to let the parchment overhang for easy removal. Set aside.

Preheat a large skillet on medium heat and melt 5 tbsp of butter, then add the kataifi dough and coat in butter. 5 tbsp might seem like a lot of butter initially but it&#39;s important to coat all the pastry dough in butter so that it crisps up. Continue stirring (don&#39;t leave it, otherwise parts of it could start burning). It will take about 10-15 minutes to get all the pastry dough crispy and golden brown. Just keep stirring until you reach the desired color and all the dough is now golden brown. Pour crispy kataifi into a bowl, add the pistachio cream and tahini and stir.

Pour ⅔ of the kataifi filling into the prepared baking pan and press into the bottom of the pan. You can use a spoon, offset spatula, or flat measuring cup to create a smooth, flat bottom. Cover the remaining ⅓ of the filling and store until cheesecake is done chilling (you&#39;ll be adding this to the top of the cheesecake).

Crust

Preheat oven to 325℉

In a large mixing bowl, add the room temperature cream cheese and sugars and beat together on medium speed until well combined, smooth, and creamy - about 3 minutes. Scrape down the bowl and sides. Add the salt and vanilla extract and beat for 30 seconds.

Add the eggs and beat until combined. Don&#39;t over mix. Just until all the eggs are combined.

Pour the batter into the prepared pan and bake for 35-40 min until sides puff up and cracks form and there’s a slight jiggle in the center of the cheesecake. Remove from the oven and let come to room temperature, then place in the refrigerator to chill for at least 6 hours, or overnight.If your cheesecake cracks, it&#39;s ok. You&#39;ll top it with spread, which will cover the cracks. See tips below for avoiding cracks.

Cheesecake Bars

Once cheesecake is chilled, top with the remaining kataifi/pistachio filling and smooth it out into an even layer.

Place chocolate in a heat-proof bowl and set aside. Heat up heavy cream until it reaches a simmer (do not boil), then pour it over the chocolate and let sit for a few minutes, then stir until completely smooth. Once smooth, let it sit for about 5 or so minutes until it thickens a little, then pour it over the cheesecake and smooth it out. If the chocolate is still too thin, let it sit another 10 minutes before slicing into the cheesecake.Tips for cutting cheesecake: Warm your knife under warm water, then wipe it down. Slice into the cheesecake, and make sure to wipe the knife down between slices to get clean cuts.

Filling &amp; Topping

This looks so amazing! I havent made yet just one question before I start - is the crust going  to remain  crunchy after  being baked with cheesecake layer on it? thank you !

Delicious! Love that it didn't need a water bath. The chocolate ganache was very good. Thank you for the reciep.

Delicious! Loved this recipe. It wasn't too sweet. So good.

OMG so amazing. They were all gone, I'm so sad I had no leftovers to take home.

Saw these on Pinterest and knew I needed to make them immediately. My whole family loved them. Thank you

What a delicious cheesecake. It was quite easy to make. The chocolate ganache was the perfect consistency. Thanks for the recipe.

I usually don't make baked cheesecakes because I'm intimidated by them, but I was happy to see that this one had no water bath. Making all the elements took a bit longer for me because I never made kataifi before, so I was worried I was going to burn it, but it all came out great. My family loved it. It wasn't too sweet and the flavors were delicious.

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Top 2 kataifi pastry recipes from across the web

The most viewed kataifi pastry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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How to Make Kataifi Pastry From Scr...

Dubai Chocolate Cheesecake Bars

The most viewed kataifi pastry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine