Homemade Kataifi Pastry (Kunafa Dough)

Ingredients:

-Maida (All-purpose flour) sifted 1 Cup

-Cornflour ⅓ Cup

-Himalayan pink salt ¼ tsp

-Cooking oil 2 tbs

-Water ¾ Cup

Directions:

-In a bowl,add all-purpose flour,cornflour,pink salt,cooking oil,water & whisk until well combined.

-Add 1-2 tbs water if required to adjust the consistency.

-Strain the batter through a fine sieve & let it rest for 10 minutes than transfer to a piping bag.

-Cut the tip of the piping bag as small as possible.

-Heat a non-stick griddle on medium flame & gently squeeze the piping bag to dispense a very thin stream of batter in a circular motion,starting from the center of the griddle & working towards the edge of the griddle.

-After 5 to 10 seconds,it will begin to peel off of the pan.Once it does,gently pick it up with a wooden skewer & cover with a damp towel to prevent from drying out& continue this process until all the batter is used up (total yield: 250g).

How to Store Kataifi Pastry (Shredded Phyllo Dough):

In Refrigerator:

-Roll up the pastry into a bundle & place it I a ziplock bag & seal it tightly & refrigerate.

-You can store it in the refrigerator for up to 1 week.

In Freezer:

-Properly sealed pastry can be stored in freezer for up to 2-3 months.

-To use frozen pastry,first thaw it & than use as per recipe.