Wheat Flour, Water, Corn Starch, Soybean Oil, Salt, Vegetable Monoglycerides, Sodium Propionate (preservative) And Cmc, Xanthan Gum And Guar Gum.

Handling Instructions: Keep Frozen. Do not thaw at room temperature. Transfer sealed package to refrigerator overnight or several hours before using. Assemble all recipe ingredients. Have a large piece of plastic wrap and damp towel ready. Remove desired amount of dough. Cover with plastic wrap and damp cloth. Return unused Kataifi to original plastic bag. Seal tightly. Place in box and seal. Refreeze package or refrigerate if using within 5 days. Using both hands, gently separate small amounts of the dough and form into the shape you'd like.

Choose The Right Thickness: Tissue Thin and Pliable: Ideal for panned pastries and bite-sized hours d'oeuvres. Bakes to a soft, silky texture and light color. Tissue Thin and Crispy: Perfect for wrapped appetizers and desserts like baklava. Bakes to a crunchy, deep golden finish. Thicker Yet Flexible: Best for large individual entrees or desserts. Bakes to a flaky, light golden color. Our Thickest Fillo: Just right for country-style pies like spanakopita. Great for strudel! Bakes to a crunchy, golden brown. Kataifi Finely Spun Strands of Fillo: Dough a 'culinary secret' that will add new interest to delicate pastries & appetizers. Bakes to crunchy, golden strands.

Keep frozen.