Heat the oven to 375°F.

Wash the apples and remove the core with an apple corer or small knife, leaving ½ inch of the core on the bottom. Peel the apples and rub the surface with the cut side of the lemon.

Mix the nuts, ginger, dates, and honey and stuff this mixture into the apple hollows. Roll the puff pastry to make it slightly thinner. Cut the pastry into 4 (8-inch) circles. Place 1 stuffed apple into the center of each circle. Sprinkle the apples equally with some cinnamon and the sugar.

Mix the egg yolk and water and brush some of this mixture around the perimeter of each circle. Enclose the apples with the dough, pressing the dough lightly on the perimeter to almost completely close the top. Leave a tiny hole for steam to escape. Pierce the dough in 2 places with the tip of a sharp knife.

Put the apples on a baking sheet. Bake 45 minutes or until the pastry is golden brown.

Recipe published in JOY of KOSHER with Jamie Geller Magazine Fall 2015. Subscribe Now.