4 Foodies Share Recipes For Rosh Hashana Desserts

By Sruly Meyer

If you aren’t following your calendars or trying to not think about it, I have some news for you. Rosh Hashana is in 3 weeks from this Friday. It’s coming. With or without the craziness we are living through in this world. Nevertheless, I come here to help, and make one part of your Yom Tov, as easy and delicious as possible.

Today we will be showcasing four amazing Rosh Hashana desserts to wow everyone at your Yom Tov meals. These recipes come from some of the very best in the kosher food world. All of these recipes are easy to follow, and the results will be incredible.

Apple Pie Cookies

By Naomi Nachman * Compiled by @fleishigsmag!

First up, we have the famous Naomi Nachman, who always has something amazing up her sleeve when Yom Tov comes around. We discussed many recipes she had that were apple or Rosh Hashana themed, yet this particular one felt like a no brainer.

1 1/2 sticks Betterine, cut into 1/2 -inch cubes (it should be left at room temperature for 20 minutes, but shouldn’t get too soft)
1 cup all-purpose flour
3 tablespoons sugar, divided
1/2 teaspoon kosher salt
1 tablespoon sweet wine
1 teaspoon cinnamon
2 small baking apples, unpeeled and
thinly sliced (such as Macintosh)

Preheat oven to 400°. Line a cookie sheet with parchment paper and set aside. In a small bowl, combine the Betterine with flour, sugar, salt and wine. Slightly knead to form a crumbly dough. Cover in plastic wrap and refrigerate for 30 minutes. Once the dough has formed, roll it out and make 12 (3-inch) circles about 1⁄8-inch thick and transfer to the cookie sheet. If the dough gets too soft, place in a small bowl and refrigerate for a few minutes before proceeding. Place circles on the prepared baking sheet. Sprinkle each circle with some sugar. Place a few apple slices on top of each dough circle. Combine remaining sugar and cin- namon and sprinkle over apples. Bake for 20 minutes until light brown.

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Whole Wheat Apple Muffins

By Faigy Murray

Next up, we have Faigy Murray, owner of Union Spice Blends company, food editor of the Voice of Lakewood and Instagram chef. She’s been cooking since the age of 7 and has a passion for cooking and a love for the kitchen.

1 cup sugar
1 cup oil
1 tsp vanilla
2 tsp cinnamon
2 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
4 apples shredded in food processor Crumb topping:
1 cup flour
1/4 cup oil
1/2 cup sugar
tsp cinnamon

Mix together until crumbly. May need to adjust the flour and oil.
Mix first four ingredients well and then add the rest (batter will be slightly thick)
Pour into muffin tins and bake 350 for 20 min or until toothpick comes out clean

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Deconstructed Apple Pie

By Jamie Geller

Now it’s time to get to the legendary cookbook author and food personality Jamie Geller. We spoke with Jamie and she was excited to share with us these deconstructed apple pies. In a long list of desserts available on her website JamieGeller.com, this one was something we were both drawn to right away.

4 Granny Smith apples, peeled and cut into ½-inch pieces
1 tablespoon olive oil
Juice of 1 lemon
4 tablespoons granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 tablespoons candied ginger, coarsely chopped
13 ounces Tnuva Maadanot Pastry Dough, defrosted
1 egg, beaten with 1 teaspoon water

1. Preheat the oven to 400°F.

2. In a large saucepan over medium high heat, sauté apples in olive oil, stirring occasionally. Sauté 5 to 8 minutes or until slightly softened but not mushy.

3. Stir in lemon juice, sugar, cinnamon, nutmeg, and ginger and cook 1 minute more. Evenly distribute filling between 4 (1-cup capacity) ramekins.

3. Roll out puff pastry to about ⅛-inch thick on a lightly floured surface. Use a bowl, slightly larger than the size of your ramekins, to cut out 4 large circles. Brush the edges of each circle with egg wash and put on top of ramekins. Lightly press down to seal edges to ramekin and cut a small slit in the top to let steam out.

4. Bake at 400°F for 14 to 18 minutes or until the crust is golden brown.

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Lotus Glazed Honey Cake

By Naomi Elberg

The “Queen of Challah and Babka” does more than that. Take this incredible dish for instance. An inventive and sweet cake that will stand out in a sea of plain honey cakes. When I spoke with Naomi she wanted to share that “This recipe is super easy and a great activity. Ask your kids to join, they will be eager to help!”

She also wanted to stress that this is a 1 bowl recipe, and there is no no mixer needed!

No hunting for exotic ingredients and no overpowering flavors. Most importantly of all, the key to a good honey cake is to NOT over bake it!

2/3 c canola or vegetable oil
3/4 c honey ( for a deep rich flavor and even richer color use buckwheat honey)
1 cup of boiling water with 1 tea bag ( I used early grey, do not use any overpowering herbal teas which will not pair well with this cake) seeped until super dark.
1 egg
3/4 c dark brown sugar ( the darker the sugar the more molasses content; which yields a nice dark color and flavor. Can’t decide use a mix of light and dark brown sugar)
1 tsp vanilla bean paste
1/2 tsp ground cinnamon
1/4 tsp nutmeg ( leave out if you don’t like nutmeg)
1/2 tsp salt
1 tbsp baking soda
2 1/4 c all purpose flour
Mix the liquid ingredients
(egg, sugar, tea, honey oil) until well combined. Add the flour, spices and baking soda.

Preheat oven to 325 degrees and spray a bundt pan ( always make sure you look at the size of the bundt pan ( this is a 10 c capacity) which was the perfect size for the cake and remember to GREASE your bundt! I use bakers joy or pam for baking. *Bake at 325 degrees for approx 45-50 mins or until cake tester/ skewer comes out clean. The top of the cake should look firm and not be jiggly. *Cool for 5 mins and invert onto a cooling rack( remove your cake when its still hot. Sounds crazy but it works! Wear oven mitts!)

When cool, melt lotus cookie butter in the microwave ( it should resemble the texture and consistency of warm peanut butter) drizzle over the cake ( make sure to put a piece of parchment paper under the cooling rack to catch any spills) and sprinkle with crushed lotus cookies. *Make sure the cookie butter sets before transferring to a cake board and into a cake dome.

We would love to hear from you in the comments if you try any of these. We’d also love for you to post your own favorite Rosh Hashana desserts!

Sruly Meyer owns and operates a marketing firm, SMG. On the side, he enjoys cooking, baking and discussing his weight loss journey and tips on healthy living, as @SrulyCooks