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Apple Stuffed Challah Popovers

When our patriarch Yaakov masqueraded as Eisav to obtain his rightful "firstborn" blessing from his father, Yitzchak, he donned Eisav's cloak. Yitzchak exclaimed, "the fragrance of my son is like the fragrance of a field that G-d has blessed" and blessed Yaakov. The Talmud identifies the fragrance as an apple orchard, and the Vilna Gaon says this happened on Rosh Hashanah. We eat apples (tons of them) because we too want those holy blessings given to Yaakov.

Start with my perfect every time basic challah dough

apple challah
  • Duration
  • Cook Time
  • Prep Time
  • 12 RollsServings


  • 2 large Granny Smith apples, peeled, cored, and diced
  • Juice of 1 lemon
  • ¼ cup granulated sugar
  • 1 tablespoon honey, plus more for drizzling
  • 1 teaspoon ground cinnamon
  • Pinch kosher salt
  • 2½ pounds prepared challah dough (recipe in note)
  • 1 large egg, beaten with 1 tablespoon water
  • ¼ cup demerara or turbinado sugar


1. Preheat oven to 375°F. Spray a 12-cup jumbo muffin tin with cooking spray.

2. In a large sauté pan, lightly coated with evoo, cook apples, lemon juice, sugar, honey, cinnamon, and salt, over medium heat, until tender and softened, about 10 to 12 minutes. Set aside to cool.

3. On a lightly floured surface, cut dough into 12 equal pieces and roll into balls. With a rolling pin, roll out each ball into a 5-inch disc. 

4. Place 2 tablespoons of apple filling in the middle of each disc. Using your fingers, bring all the edges up and around the filling and pinch tightly to seal the filling inside. Place in muffin tins, seam side down. Repeat with remaining dough.

5. Brush tops of dough with egg wash, and sprinkle with sugar. Bake at 375°F for 30 to 35 minutes or until golden brown. Let cool in the pan for 15 minutes. Remove challah to a wire rack, drizzle with honey and cool completely.