Apple Butter “Knafeh” Cups
Apple Butter “Knafeh” Cups Ashira Mirsky /


Knafeh Cups

  • 1 package (1 pound) of phyllo dough (I used Apollo brand)
  • 4 tablespoonsManischewitz Apple Butter
  • 4 tablespoons canola oil
  • 4 tablespoons wildflower honey
  • 4 tablespoons boiling water

Apple Cream

For Serving

  • crushed pistachios

Start Cooking:

Prepare the Apple Butter “Knafeh” Cups

Yields 8 cups

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.

With gloves on, coat the shredded phyllo in the canola oil and four tablespoons apple butter.

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.

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!

Whip the whip and add one heaping tablespoon of apple butter at the end. This will make your apple cream.

Fill the phyllo cups with apple butter cream and top with crushed pistachios.

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