1 stick unsalted butter, melted
6 sheets phyllo dough, each sheet cut into 8 squares
¼ cup apple cider vinegar
¼ cup sugar
1 cup mayonnaise
¼ cup sour cream
1 teaspoon celery seed
½ teaspoon curry powder
¼ teaspoon ground cinnamon
¼ teaspoon nutmeg
½ teaspoon ground mustard
4 Granny Smith apples, julienned
2 Honey crisp apples, julienned
4 ounces macadamia nuts, chopped
½ head green cabbage, shredded
Pre-heat oven to 375˚F.
Butter large muffin tin and place 1 square of phyllo dough in each tin. Add 4 more layers brushing butter in between, offset each layer with a quarter turn. Place muffin tin in oven for 7 minutes or until golden brown. Let cool, pop out phyllo cup and place on cooling rack. When completely cooled use for serving in presentation of the slaw.
In a small sauce pan, combine vinegar and sugar on medium heat or until sugar dissolves. Let cool and combine next 7 ingredients. Whisk together until smooth.
Combine the dressing with final 4 ingredients. Chill; place in phyllo cups when ready to serve.