> Family > Kosher Recipes

Apples and Honey Desserts

September 18, 2019 | by Gitta Bixenspanner

Delicious desserts for any occasion, and perfect for festive meals between Rosh Hashanah and Simchat Torah.

Apple Pie Baked Apples

This delightful baked apple features a lattice top that looks pretty and tastes delicious. Impress your guest with this original version of baked apples.


  • 3 Granny Smith apples
  • 3 Pink lady apples
  • 1 tbsp. warm water
  • 2 tsp. cornstarch
  • 2 tbsp. unsalted butter
  • Juice from 1/2 lemon
  • 1 tsp. cinnamon, plus more for sprinkling
  • 1/3 c. granulated sugar, plus more for sprinkling
  • 1 frozen pie shell thawed
  • 1 large egg beaten with 1 Tbs. water (egg wash)
  • Icing for glazing
  • ½ cup icing sugar
  • 1 Tbs water
  • ½ tsp vanilla

Directions for icing

Mix the confectioners' sugar, water, and vanilla together until it becomes a smooth and spreadable consistency and drizzle over all you cakes, buns, rolls, Danishes or apple confections.


Preheat oven to 375°.

Peel and dice one green and one red apple.

Slice off the tops using a melon baller, hollow out the remaining apples. Set aside.

In a small bowl, whisk together warm water and cornstarch.

In a small saucepan over medium heat, melt butter. Add diced apples, lemon juice, cinnamon, and sugar. Bring to a simmer and cook until apples are tender, about 5 minutes. Add in cornstarch mixture and cook 5 minutes more.

Place hollowed out apples in a baking dish and fill with cooked apple mixture.

On a piece of wax paper, roll out pie shell dough and cut into 4 circles. Slice each circle into thin strips. Make a lattice top on each apple, trimming any excess.

Brush crust with egg wash and sprinkle with more cinnamon sugar. Bake until apples are tender and crust is golden, 28-30 minutes.

Drizzle with glaze and serve immediately. Add a scoop of ice cream for an impressive dessert

Preparation time 15 minutes
Serves 4

Laced Apple Fritters

Quick and easy apple slices fried or baked for a quick dessert or Yom Tov afternoon treat.


  • 1 c. all-purpose flour
  •  3/4 apple cider or apple juice
  • 1/4 c. favorite orange liquor
  • 1 large egg
  • 1/2 tsp. baking powder
  • 2 Tbs sugar
  • 1 tsp. ground cinnamon
  • ¼ tsp. kosher salt
  • 1 cup vegetable oil, for frying
  • 4 pink lady apples
  • 2 cups cinnamon-sugar


In a large bowl, whisk together flour, apple juice, liquor, egg, baking powder, sugar, cinnamon and salt.

Into a skillet over medium-high heat, pour about 1" vegetable oil.

Slice apples crosswise into 1/4”-thick pieces, and use an apple corer to hollow out centers.

When the oil is hot, use tongs to dip each apple slice into the batter, then gently lower into the oil. Once the edges of the apple slices are lightly golden, use the tongs to gently flip and cook the other side, about 1 minute more.

Remove apple rings from oil, one at a time, and place on a plate lined with paper towels to drain excess grease, then toss in cinnamon-sugar.

Preparation 20 minutes

Makes 16 fritters.

Apple Crisp Cookie Cups

Here is an original way to serve your apple and oatmeal muffins. Simple and delicious and very original as a side dish or dessert.


  • 1 1/4 c. brown sugar (divided)
  • 3/4 c. granulated sugar (divided)
  • 2 sticks margarine (plus more for cooking apples)
  • 2 eggs
  • 1 tsp. vanilla
  • 1 1/4 c. all-purpose flour
  • 1 3/4 c. rolled oats
  • 1 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. kosher salt
  • 6 Granny Smith apples, peeled, cored and finely chopped
  • 2 tsp. cornstarch
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cinnamon
  • Caramel sauce, for serving


Preheat oven to 350 degrees F.

In a large mixing bowl, combine margarine, 1/2 cup granulated sugar and 1 cup brown sugar. Beat with hand mixer until light and fluffy. Add eggs and vanilla and mix until evenly combined. Add flour, oats, baking powder, cinnamon and salt and stir until just combined.

Spray 2 regular sized muffin tins with cooking spray. Using a medium ice cream scoop, scoop dough into muffin tins, press down with a spoon to create cups. Bake for 15-20 minutes until the cookie cups are golden brown and set. (Don’t worry if the cookie cup centers rise!)

While the cookies are still warm, make the cups. Spray the bottom of 12 small plastic containers with cooking spray and press them down into the center of each cookie to create cups. Let cool in pan for 15 minutes.

Meanwhile, melt about 2 tablespoons margarine in large nonstick skillet over medium-high heat until beginning to brown. Add apples and sauté until beginning to soften. Add the remaining sugars, nutmeg, cinnamon and cornstarch and cook until soft and caramelized. (I did it in the microwave for 8 minutes with satisfactory results)

Very gingerly remove plastic containers from the cookies Spoon the apple filling into the cups. Drizzle with caramel and serve warm or at room temperature.

Preparation 20 minutes
Makes 12 cupcakes.

Caramel Apple Strudels

Turn this childhood favorite into a perfect fall-time treat by preparing individual strudels to impress every guest at your table. This will surely bring back great memories for the adults.



  • 2 baking apples, peeled and cored
  • 4 Tbs margarine
  • 2 Tbs. flour
  • 1 tsp. cinnamon
  • 1/2 tsp. kosher salt
  • 1 package puff pastry, thawed
  • 1 egg, beaten
  • 1 cup caramel sauce a rich sweet sauce that can be made at the last minute as it can be served with any of these delightful desserts.

For caramel sauce

  • 1 cup brown sugar
  • ½ cup margarine
  • 1/4 cup water or almond milk
  • 1 tsp vanilla


Bring all ingredients to a gentle and stir on medium heat until thickened. Remove from heat and add vanilla boil

DIRECTIONS for the Strudels

Preheat oven to 375°.

Prepare filling: Grate one apple on the large side of a box grater. Squeeze out excess juices (don’t dry out completely, but the apple shouldn’t be dripping). Dice other apple into very small (about 1/8") chunks.

Melt margarine in a saucepan over low heat, then add grated and diced apple and stir to coat. Add flour, cinnamon, and salt and cook over medium heat, about 5 minutes. Add caramel and cook for another 5 minutes, until thick and syrupy; let cool before using.

On a well-floured surface, roll out one sheet of puff pastry into a large 10”-x-14” rectangle. Using a pizza cutter or very sharp knife, cut rectangle in half lengthwise, creating two 5”-x-14” rectangles. Cut each into four equal rectangles.

Place one heaping tablespoon caramel apple mixture in the middle of four rectangles of puff pastry. Brush the other four rectangles of puff pastry with beaten egg using a pastry brush and lay egg-washed side down on top of filling. Use a fork to seal edges, then make a few holes on top with tines of the fork. Repeat with other sheet of puff pastry.

Bake strudels on a parchment-lined baking sheet; let cool 15 minutes before serving.

Make icing: In a mixing bowl, combine water, powdered sugar, and vanilla until smooth. Transfer to a plastic bag or piping bag and drizzle on strudels just before serving. (Strudels are best served warm; reheat for a few minutes in oven if desired.)

Preparation 10 minutes

Serves 4

Warm Apple Cider Mimosas

These apple cider mimosas are insanely delicious served warm on a cool night a great ending to any meal and especially in the Sukkah.


  • 1 Tbs. honey
  • 1 Tbs. ground cinnamon
  • 1 cup apple cider
  • 1 bottle champagne or Sparkling Peach drink
  • 1 large Pink Lady apple cut in thin slices
  • 6 cinnamon sticks


Pour champagne or favorite sparkling drink into a crock pot add honey and allow to warm up on high then keep it warm on a low temperature until ready to serve.

On a small plate, combine sugar and cinnamon. Dip champagne flutes in water to wet the rims, then dip in cinnamon sugar mixture.

Fill champagne flutes with warm drink add cinnamon stick and decorate with sliced apple.

Preparation 5 minutes
Serves 6.

Wishing everyone Shana Tova!


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