Yes, we’re still on the Dubai chocolate trend, or at least many of us have been, and therefore have kataifi dough in our freezers! Alas, here is the most festive way to use it for the Rosh Hashanah holiday! This idea came to me one night, inspired by the popular Israeli dish, knafeh – a crispy kataifi pie filled with savory melted cheese, doused in a rosewater syrup. It took a couple of rounds of testing to get the ultimate crispy bite, but boy was it worth it! I’ve even got an easier deconstructed version for you (see note)!
Knafeh Apple Pie
16oz. Kataifi pastry, defrosted (see note)
1 cup refined coconut oil, melted
5 apples, peeled, cored and thinly sliced
2 tbsp lemon juice
½ cup brown sugar
1 ½ tsp cinnamon
½ tsp cardamom
Pinch salt
2 tbsp cornstarch
⅓ cup apple cider (or water)
½ cup chopped roasted salted pistachio
Edible rose petals
Honey Syrup
½ cup honey
½ cup water
2 tbsp lemon juice
Toss the apples in the lemon juice immediately after slicing to prevent browning. Add to a large skillet along with the sugar, cinnamon, cardamom and salt. Cook over medium heat, stirring until the apples soften and the juices bubble (cover to speed up the process).
In a small bowl, stir the cornstarch into the apple cider to make a slurry. Add to the skillet and cook, stirring, until the juices thicken and coat the apples. Keep cooking until the liquid looks glossy and clings to the apples.
Preheat oven to 375 degrees.
Brush the bottom of a deep pie dish with coconut oil. Lay down thick strips of the katafi dough along the bottom of the dish (cut them in half if they are too long), allowing the strings to fall over the sides and brush with coconut oil. Spread another layer in the opposite direction until the dish is fully covered and brush with more oil. Fill with the apple filling mixture and fold the overhanging dough over the top of the apples to cover completely. Brush with remaining coconut oil.
Bake for 45 minutes – 1 hour until the dough is deeply golden and caramelized.
While the pie is baking, add the honey, water and lemon juice to a small pot and simmer for 10 minutes until slightly thickened.
When the pie is out of the oven, drizzle the hot syrup evenly over the kataifi in the pie dish. Allow the pie to absorb the honey for 10 minutes and then flip the pie onto a cake stand or serving dish (It helps to do this over a baking sheet in case the syrup drips over!) Garnish with pistachios and rose petals and serve.
NOTES:
I did multiple rounds of testing after preparing my first batch (which you may have watched on Instagram), here are some tips for optimum crispiness:
You’ll need a thicker layer of kataifi dough than seen on the video. Use most or all of the box depending on the size of your dish.
Don’t let the katafi sit in the pie dish longer or it will steam and get soggy. If not serving right away, it’s best not to cover it or the kataifi will soften. If you want to serve warm, you can reheat but do not pour the honey syrup until close to serving time.
Not recommended to freeze or prepare more than a few hours in advance as the kataifi will lose it’s crispiness.
VARIATION: for an easier deconstructed version – chop up the kataifi pastry and mix it with some melted coconut oil. Bake until golden and crispy, stirring every 10 minutes. To serve, place some of the toasted kataifi on the bottom of a dessert cup or bowl, top with sauted apples, more shredded kataifi, pistachios and rose petals.
here’s the deconstructed version!
