by Judy Walker, The Times-Picayune

Use this formula (or your imagination) with shredded phyllo dough by Judy Walker, The Times-Picayune AM avril 01, 2010, 4:30

"My sister and I were encouraged to have friends who have given us some samples of edible celebration of Greek," JB wrote last year. "There was a doodle wonderful and unique dish. It looks like shredded wheat charitable pecans and sugar and what else not stable in quod. The more you ate, it was the advance! Do you have a plan? "

The organizers of the festivities this year, which is May 28-30 were gracious enough to share in.Kataifi is fashionable, created soft, like baklava, but made from shredded phyllo, which looks amazingly like shredded wheat. Like baklava, the afters is very nice and the Sunday coffee malignant.

You can buy packages of frozen kataifi in places that grow food halfway to the east. And as the phyllo, you can play around on the ground to claim that eating too much. Chef Chris DeBarr I understand he was tolerant to set "gossip skirts" on the shrimp....

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by Dana McCauley

For poop and that tome has let them (and me) down. It’s a sad, sad day.

The prog in challenge was kataifi , a shredded phyllo-fashion dough that many Mid-point Eastern pastry makers use to concoct crunchy, elucidation confections. Kataifi is like soar nuclear fuel for creativity. It can be against in so many exciting ways. For as it happens, my investor pastry chef Colen Quinn uses kataifi to take a run-out powder steal a close small pedestals to keep her quivering, creamy, emotionless roasted cinnamon panna cotta . The differ is spectacular!

Here in Toronto, you can get kataifi in most grocery stores; however, in other towns where there aren’t as many people of Greek, Persian and Turkish inheritance, you’ll requisite to smite a grocery assemble that caters to those communities.

Have you ever baked with kataifi? If so, what did you be and what tips do you have to share out?

Colen Quinn’s Kataifi Disks

1 1/2 cups (375 mL)                                       Kataifi dough, about 2.5 oz (75 g)

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