Adapted from a recipe by Sharon Lurie
1 lb. box phyllo pastry
1 bottle honey (1 1/4 cups)
Cinnamon and sugar mix (2 tsp. cinnamon + 1 cup brown sugar)
1/2-cup warm apricot jelly/jam
3 large red apples
Phyllo pastry normally contains 2 rolls phyllo pastry.
Unroll one and separate the sheets.
Line a baking tray with tin foil and spray with a little olive oil.
Place the first sheet of phyllo pastry directly onto well oiled tin foil.
Drizzle with honey and sprinkle with a little cinnamon sugar.
Place next sheet of phyllo on top of the first and paint with apricot jam.
Follow with the next sheet of phyllo and drizzle with honey.
When you get to top layer, paint with olive oil, drizzle with honey and place thinly sliced apple on top of the final layer.
Sprinkle with icing sugar and bake in a preheated oven 140 Deg C for 45 minutes. Switch oven off and leave apple crisps in the oven for 30 minutes.
Remove from oven, allow to cool and break up into rough squares.
If you find they are getting a little soft, place them into a warm oven 140 Deg. C for about 15-20 minutes to crisp up.
Recipe: Kosher, parve, dessert, Rosh Hashanah