Rosh Hashanah is the sweetest and most moving holiday of the year. It revolves around apples dipped in honey, it opens the Hebrew year and brings wishes and prayers, and it’s the holiday that gathers us all around the table with hopes for a good year.
You’ll find lots of classic honey cakes this season alongside apple cakes, and this year I decided to treat you to two recipes you may know, each with a delightful twist. Both can be made dairy or pareve — simply replace the butter with margarine that hardens when chilled (such as Natolina) or any solid fat, and swap milk for plant milk. They’ll turn out great even in a fully dairy-free version.
Wishing us all a sweet year filled with good moments. May we find what we share and learn to respect one another. And may we always remember that there’s more honey here than sting.
Yeast rolls filled with almond-cinnamon cream, apple cubes and honey glaze
(An upscale dessert to serve when you’re hosting)
Dough:
- 500 g flour
- 10 g (1 tbsp) dry yeast
- 100 g (1/2 cup) sugar
- 1 large egg
- 1 container sour cream
- 2/3 cup milk
- 100 g butter, soft but not melted
Filling:
- 100 g ground almonds
- 100 g melted butter
- 100 g dark brown sugar
- 2 egg yolks
- 2 tbsp cornflour (cornstarch)
- 1 heaping tbsp cinnamon
- 3–4 apples, any variety you like
Glaze
- 100 g powdered sugar
- 2 tbsp honey
Preparation:
- In a mixer bowl fitted with a dough hook, place all dough ingredients except the butter and knead for 3 minutes.
- Add the butter in portions, continuing to knead for about 15 minutes or until the dough is soft, smooth and elastic. Cover and let rise for 1 hour at room temperature.
- Meanwhile, prepare the filling: in a medium bowl mix all filling ingredients except the apples. Set aside.
- Peel the apples and cut into small cubes.
- When the dough has risen, roll out half of it into a rectangle about ½ cm thick. Spread half the filling over it and sprinkle half the apple cubes on top.
- Roll into a log and cut into slices about 7 cm thick. Repeat with the remaining dough, filling and apples.
- Place the rolls in a round or rectangular pan leaving about 2 cm between each. Cover and proof again: about 1 hour in summer or 1½ hours in winter.
- Brush with a beaten egg and bake in a preheated oven at 190°C (374°F) for 40 minutes or until golden.
- Mix the glaze ingredients in a small bowl and drizzle over the cake after it has cooled slightly.
Croissants with almond cream and apples in syrup
(A quick elegant dessert made with store-bought puff pastry)
You will need:
- 600 g butter puff pastry — thawed according to the manufacturer’s instructions
- 1 beaten egg for brushing
- Powdered sugar for dusting
Filling
- 100 g ground almonds
- 100 g melted butter
- 100 g sugar
- 2 egg yolks
- 2 tbsp cornflour (cornstarch)
- 3–4 apples, any variety you like
Syrup
- 1½ cups water
- 3/4 cup sugar
- 1 tsp vanilla paste
Preparation:
- Cut the pastry into triangles about 7 cm wide and roll toward the tip to form croissant shapes (these also work as rugelach). Repeat with remaining pastry and place all croissants on a baking sheet lined with parchment.
- Preheat oven to 200°C (400°F), top and bottom heat.
- Brush croissants with the beaten egg and bake for 20–30 minutes or until golden.
- Meanwhile, in a bowl mix all filling ingredients except the apples. Set aside.
- In a medium saucepan put the water, sugar and vanilla paste and bring to a gentle boil.
- Peel the apples, cut into quarters and cook them in the sugar syrup for 20 minutes. Cool. Be careful not to discard the syrup.
Assembly:
- Slice the croissants lengthwise (as you would a sandwich) and spread a generous layer of almond cream inside.
- Slice the cooked apples thinly and place a layer of apple inside.
- Close the croissant with the top half, brush generously with the syrup, and bake another 10 minutes in a preheated oven at 200°C. Remove, cool slightly, and dust with powdered sugar.
Suggestions:
- After brushing the croissants with egg you can sprinkle sliced almonds on top.
- You can use store-bought croissants (without filling), even ones left over from the day before.
Enjoy — and shanah tovah ume’tukah: a good and sweet year!