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 Stuffed Challah Popovers
Servings
12 Servings
Ingredients
- 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
- 1 large egg beaten with 1 tablespoon water
- ¼ cup demerara or turbinado sugar
Instructions
- Preheat oven to 375°F. Spray a 12-cup jumbo muffin tin with cooking spray.
- 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.
- 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.
- 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.
- 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.
challah recipe in note?
It was in the intro, https://jamiegeller.com/recipes/jamie-gellers-challah-recipe/
Hi! As I understand it, your classic challah recipe will make four loaves. If I want to use that dough to make these apple stuffed popovers, how much of that dough do I use to get the 12 popovers? All four loaves worth? Just some of it? Thank you! Can’t wait to try these!
We call for 2 1/2 pounds challah dough to make 12 rolls, I am not exactly sure how much the main recipe makes but I would estimate half the recipe would be enough and if it is too much you can make more or use the extra dough for something else.
how amazing!!! I love her creativity and I love this idea — hope she doesn’t mind if I steal it :-)!!!
glad you like
My daughter made these for Rosh Hashana. She put all the individual buns in a circle, to make one large circular hallah, and used the dough for one bun to write “Shana Tova U’Metuka” on the top. Each diner received a whole bun after the blessing … it was wonderful!
awesoem idea, I think I’ll try these when I make the Challah cinnamon buns