{"id":1207,"date":"2020-06-10T16:21:33","date_gmt":"2020-06-10T13:21:33","guid":{"rendered":"https:\/\/baketheclick.gr\/recipe\/pagoto-kantaifi\/"},"modified":"2025-11-06T10:59:28","modified_gmt":"2025-11-06T08:59:28","slug":"pagoto-kantaifi","status":"publish","type":"project","link":"https:\/\/baketheclick.gr\/en\/recipe\/pagoto-kantaifi\/","title":{"rendered":"Kataifi ice cream"},"content":{"rendered":"
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NOTES<\/strong><\/p>\n

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  1. If using frozen kataifi pastry let it reach room temperature (in its package) before using.<\/li>\n
  2. Do not let kataifi pastry sitting uncovered because it air dries easily.<\/li>\n
  3. The better you spread the kataifi strands the more airy and crispy will be your pastry.<\/li>\n
  4. Keep some kataifi pastry for serving, if you prefer.<\/li>\n
  5. Make sure the syrup is hot when you add it to the kataifi pastry or vice versa.<\/li>\n
  6. You can tear apart the dough before or after baking. I did it afterwards.<\/li>\n
  7. Personally I prefer a well baked pastry than an almost baked one.<\/li>\n<\/ol>\n<\/div>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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