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.