<<< o >>> Jewish Soul Food From Minsk to Marrakesh <<< o >>> Beef and Potato Sofrito <<< o >>> Beef and Potato Sofrito <<< o >>> Marochinos | Flourless Double Almond Cookies <<< o >>> Marochinos | Flourless Double Almond Cookies <<< o >>> Passover Friendly Recipes from Chef Shlomo Schwartz <<< o >>> Zachlawi Vodka for Passover <<< o >>> The Dovekeepers by Alice Hoffman <<< o >>> Passover & Passover Friendly Recipes <<< o >>> Special All Star Recipes <<< o >>>

Kosher Desserts

Bookmark and Share
Apple and Honey Turnovers PDF Print E-mail


by Shoshana Ohriner, Couldn't be

These flaky turnovers highlight the flavors of Rosh Hashanah with an apple and honey filling. They make a great light dessert or a fantastic holiday breakfast.


1 (17 oz) package puff pastry, thawed
5 granny smith apples, peeled, cored and coarsely chopped
2 tablespoons margarine or refined coconut oil
2 tablespoons apple juice concentrate, thawed
2 tablespoons honey
1 egg, beaten with a bit of water
Additional honey for serving


Combine the apples, margarine or oil and apple juice concentrate in a large sauce pan. Cook over medium-high heat, stirring frequently, until the apples soften and the liquid evaporates, approximately ten minutes. Stir in the two tablespoons of honey and cook for one minute more.  Remove from heat.

Preheat the oven to 375.  Line two baking sheets with parchment paper and set aside.

Roll out one piece of puff pastry on a lightly floured piece of parchment paper until it is approximately 10 x 15-inches.  Lift it a few times while rolling to make sure it is not sticking. Cut the dough into 10 even rectangles.

Place a heaping tablespoon of filling on one piece of dough. Make sure to leave a ¾ inch border on each side of the filling. Brush the border around the filling with the egg wash. Top with another piece of dough. Using a fork crimp the edges to seal the dough together. Transfer to prepared baking sheet. Using a sharp knife slice a vent in the top. Repeat with the remaining pieces of dough to make five turnovers. Repeat with the remaining sheet of puff pastry.

Brush the tops of the pastry with the egg wash. Place the baking sheets in the oven and bake until puffed and golden brown, approximately 14-16 minutes.

Remove from the oven.  Drizzle honey on the plates or brush the tops of the turnovers with additional honey right before serving.


Yield: Makes 10

Recipes: Desserts, Pastry, Apple, Parve, Kosher

blog comments powered by Disqus
round-facebook round-twitter pinterest round-rss