I love the combo of salty, sweet and flaky. I’m definitely not a cake kind of dessert person. So, I decided to try some flavors of knafeh by combining it with apple butter. These fall inspired flavors will certainly impress!
Apple Butter “Knafeh” Cups
Recipe By Ashira Mirsky
- Cooking and Prep: 50 m
- Serves: 8
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Contains:
Ingredients (8)
Knafeh Cups
Apple Cream
For Serving
Start Cooking
Prepare the Apple Butter “Knafeh” Cups
Yields 8 cups
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If your phyllo dough is very large, cut the dough in half. With a sharp knife, cut it lengthwise into very thin strips. Put all the shreds in a large bowl.
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With gloves on, coat the shredded phyllo in the canola oil and four tablespoons apple butter.
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Press this mixture into a very well sprayed metal cupcake tin. Press your thumb down in each one to form eight phyllo cups. Bake at 350 for 30 minutes.
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Mix the honey with the boiling water, until it forms a honey water. After the phyllo cups come out of the oven, brush them generously with the honey water while they are still warm. The phyllo will soak up the liquid- so be generous!
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Whip the whip and add one heaping tablespoon of apple butter at the end. This will make your apple cream.
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Fill the phyllo cups with apple butter cream and top with crushed pistachios.
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