+Start with the apples: place the apples in a pan, add the sugar and stir for 10-15 minutes or until the apples are softened, shrunk and caramelized. Turn off the heat and set it aside. 
+Continue with the cheese filling: strain the soaked cashew, transfer to a blender, add the rest of the ingredients, grind to a homogeneous batter. Transfer the batter to a pot and cook on medium heat while stirring for a few minutes, until the mass gets really thick (watch video). The more you cook the thicker and chewier it will be. Our goal is a thick yet spreadable mixture.
+Move on to the kanafeh: place the kadaif hairs in a big ball while separating them. add most the natorina (keep 3 spoons for later use) stir well until all the kadaif hairs are homogeneously coated with the oil. Heat one spoon of natorina in a big pan (I have a 24 cm diameter pan), spread half of the kadaif hairs amount, flatten it and try your best to spread an even layer without holes and bald spots. Try to really tighten it to the bottom of the pan.
+Spread the cheese filling on top while frying. Leave about 1 cm of margins. The batter is thick and needs to be spread with caution to avoid making holes in the bottom of the kadaif. spread the apples over the cheese filling. cover the filling with the remainder of kadaif hairs while tightening it to the sides, you can use a spatula in order to do so. Fry the kanafeh for 5 minutes or until it gets slightly golden (slowly check the bottom to see whether the hairs get a tan color). Place a bigger plate on top of the pan (you can use a big flat tray or a chopping board), carefully flip the kanafeh. Pour the rest of natorina onto the pan, and gently slide the kanafeh back to the pan. Fry for 5 more minutes or until the kanafeh gets a golden color.
+Turn off the heat.
+Last but not least, start making the syrup:
+Pour the water and the syrup into a pot, stir and cook until boils. Cook for 3-4 minutes or until getting a sugar syrup. if you want feel free to add an additional flavor and stir. Place the kanafeh in a serving plate (you can either flip it again or gently use a wide plate). Generously pour the sugar syrup on top of the kanafeh. Spread the pistachio, cut and serve.
+Store the kanafeh in a sealed box, no refrigeration needed. can be served hot and cold.