These are absolutely, positively the star of the KosherEye family's first night Rosh Hashanah table, created and presented by our daughter Marcy Kalnitz. They are filled with the sweetness of honey, cinnamon and sauteed apples
2 large apples, peeled, cored and diced
Juice of 1 lemon
¼ cup granulated sugar
1 tablespoon honey
1 teaspoon ground cinnamon
Pinch kosher salt
2½ pounds prepared challah dough
1 large egg, beaten with 1 tablespoon water
Granulated sugar for finishing
Sauté apples in a large pan along with lemon juice, sugar, honey, cinnamon and salt. Cook on medium until apples are softened about 10 minutes. Set aside to cool.
Preheat oven to 375*F. On a lightly floured surface, cut dough into about 12 equal pieces and roll into approximately 3” balls. Roll out each ball into a 4-5” disc. Place 2 tablespoons of apple filling in the middle of each disc. Bring all the edges up and around the filling and pinch tightly to seal the filling inside. Place in greased parchment muffin papers, seam side down, and repeat with remaining dough. I use Tulip muffin holders. Place holders on a baking tray or in a muffin tin. Brush the tops with egg wash, and sprinkle with sugar.
Bake 30 to 35 minutes or until golden brown. Let cool in the pan for at least 15 minutes, and then cool completely on a wire rack.
Makes about 12 rolls