Rosh Hashanah, the Jewish New Year, was earlier this week, ushering in the High Holy Days. One of the many traditions on this holiday is to eat apples dipped in honey, symbolic of the wish for a sweet new year.
Here’s a fun twist on the apples and honey tradition – and it’s easy to make, too! Shanah Tovah (Happy New Year), Fellowship friends!
- 2 Granny Smith apples, peeled and diced
- 2 Tbsp sugar
- 2 Tbsp honey
- ¼ tsp cinnamon
- ¼ tsp salt
- 1 package (2 crusts) refrigerated pie crusts, set out at room temperature for 15 minutes
- 1 egg, beaten with 1 Tbsp water
- raw or “sanding” sugar, for sprinkling
2-3” cookie cutter (or drinking glass) lollipop sticks
In a medium pan combine the apples, sugar, honey, cinnamon, and salt. Bring to a simmer and cook over low heat for about 10 minutes, or till the apples have softened and the juices have thickened. Remove from heat and let cool.
Pre-heat oven to 400; line two baking sheets with parchment paper. Unroll one pie crust on a work surface. Use your cutter to make as many circles as you can; place on your prepared baking sheets. Put a lollipop stick in the center of each circle, pressing down lightly to secure. Place a teaspoon of cooled filling on each circle. Use a pastry brush to brush a bit of the beaten egg around the edge of each circle.
Unroll the second pie crust and cut out an equal number of circles to the first crust – place atop the filled crusts and press lightly to seal. Crimp the edges with a fork, and make a few small incisions in the center to allow steam to escape. Brush tops with the egg and sprinkle with the raw sugar (pops may be frozen at this point – reheat directly from the freezer, adjusting baking time by a few extra minutes).
Bake pops for 20 minutes; transfer trays to wire racks to cool completely. Serve warm or at room temperature (pops may be kept tightly sealed, at room temperature, for 3-5 days).
Makes 12-16 pops.