Roasted Kadaif (or Kataifi) pastry strands are fine, vermicelli-like threads made from a simple phyllo (filo) dough of wheat flour and water, carefully shredded and dried. Once oven roasted, these delicate strands deliver a light, crispy texture with a subtle, unsweetened flavour, perfect for adding both crunch and visual appeal to a wide range of confections. 

Often compared to shredded wheat or fine vermicelli, kadaif is a traditional ingredient used in a variety of Arabic, Turkish and Middle Eastern desserts, including kunafa (or kanafeh) and pistachio kadayif pastries. While kadayif and baklava share similar roots, kadayif’s shredded format offers a distinct texture compared to layered filo sheets. 

In modern applications, toasted kadayif has become a popular element in Dubai chocolate – adding the irresistible crunch found in pistachio kadayif filled milk chocolates and luxury bonbons. For chocolatiers asking what is the crunchy bit in Dubai chocolate? — kadaif pastry is the answer! 

Applications 

Chocolaterie & Patisserie 

• Blend into your Dubai chocolate recipes for an authentic crispy bite 
• Layer with ganache or praline to create indulgent textures in bonbons 
• Combine with pistachios or hazelnuts for nutty inclusions 

Bakery & Desserts 

• Use as a topping for cakes and traybakes 
• Add crunch to plated desserts alongside mousses, creams or ice creams 
• Create modern twists on classic Middle Eastern sweets 

Recipes Inspiration 

• Dubai Chocolate Bar - swap the pailleté feuilletine for roasted kadaif for an authentic Dubai inspired chocolate bar! 
• Callebaut Pistachio Paste Gelato - stir in or sprinkle onto pistachio gelato for added crunch
• Pistachio Gelato - make Dubai inspired ice cream with a sprinkle of kataifi and a drizzle of chocolate sauce
• Pistachio & Marzipan in Dark Chocolate - add a little kadaif to the pistachio and marzipan for a crispy textured bonbon

Allergen information: Contains gluten (wheat). Not suitable for gluten-free or vegan diets.