Kataifi, Knafeh, Kataifi Shredded Fillo Dough, Dried & Shredded Phyllo Dough for Viral Dubai Chocolate Bar Pistachio, Kadayif (17.6 oz)

This is a great product. You get alot for the price.

I have been wanting to make chocolate bars, and this is it. I'm hooked. It's fresh and delicious.

I use this kind every time I make Dubai chocolate and it’s perfect!!!

These arrived in perfect shape with very little breakage. This is the first time I’ve used shredded phyllo dough so I started very basic and went the savory route. I did shredded phyllo chips which was just putting some in the bottom of muffin tins and then added some olive oil, salt, garlic powder, and paprika. I baked it in the oven for 8 minutes and had little chips. Next up is taking on the big task of the famous TikTok Dubai pistachio chocolates once I find the right base for the pistachio. Had fun working with a new type of food that I didn’t have much knowledge of before!

This shredded phyllo dough is excellent quality. The fine strands are largely intact, with very little "dust," always a sign of freshness for me. The scent and flavor are equally fresh. I look forward to using this to make some of my favorite pastries with pistachio nuts and honey, although there are so many possible uses for this in both sweet and savory recipes. If you are looking for good-quality shredded phyllo, this will meet your needs.

This shredded fillo dough is fresh and easy to work with. The fine strands hold up well and bake into a crispy, delicious texture. I’ve used it for both sweet and savory dishes, and it works perfectly every time.

Apparently, there was a popular recipe using kataifi, where you encase a knafeh-inspired filling in a large chocolate bar. I may try that someday, but got this to make knafeh. I considered following the recipe on the back of the box for this review, but when I think Turkish desserts I naturally want to include rose water. The qualify is good! I mean, it's not exceptional, but I don't know what exceptional kataifi would even be. One minor qualm is what those in FDM printing would call "dimensional accuracy"... occasionally, you're find a really thick piece of dough, presumably from when the current pour started. This isn't at all an issue when it's all saturated with syrup, but if you intend to use the kataifi dry (it's quite good with tosses with spices and maybe a bit of oil), that's worth keeping in mind.

I’m using this CHAYLAK Kataifi toasted in coconut oil, and then mixed in with various nut butters and freeze-dried fruit powders to make an assortment of chocolate bars and bites. I think my favorite combination so far is macadamia nut butter with blueberry powder, which I’ve made more than once now. It’s a generous amount of kataifi, so goes far using it for chocolate. It adds a wonderful crispness, and is very tasty!