Nothing is as American as apple pie, and a true Midwestern girl that I am, I love everything apple: apple picking, orchards in the fall, caramel apples, cider mills, and of course, apple pie. This epic dessert takes the mouthwatering flavors of juicy, sweet, buttery, apple pie and fuses it with the incredible textures of buttery Egyptian kunafah that my mom makes with nuts, cinnamon, and sugar. Kunafah Apple Pie uses the shredded phyllo dough, known as kataifi, as the crust.

If you read my other kunafah post with vanilla bean creme filling, then you know about how versatile kunafah dessert is. Endless possibilities of fillings for a delicious crust, made this apple pie concoction a no-brainer for me. My mom’s classic kunafah has always been the kataifi dough rolled in butter and filled with an irresistible mixture of nuts, cinnamon, sugar and raisins. She would manipulate the shredded dough and roll it into a beautiful log shape, and it would be served sliced up, soaking in the delicious simple syrup made at home. It smells divine and the flavors of the crunchy, toasted, cinnamon and sugar nuts with this kunafah dough is perfection.

You know that amazing buttery-brown sugar scent that fills the air when you smell cinnamon nuts toasting at a carnival (Navy Pier South Dock!), or when you walk by Garrett’s Popcorn in Chicago? Well, yea, this is what that smells like. And OH MY GOSH I cannot tell you how good it tastes and smells all at once. Try to slow down when enjoying, and refrain from indulging too much so you don’t end up with a stomach ache like I did…The smells, texture, and flavor is just too good. Don’t say I didn’t warn you.

This is definitely on my Thanksgiving menu this year, and I also made it to bring to a few dinner parties. It’s that easy to make, and so good to share. I hope you and yours enjoy!