Honey Apple Biscotti

It’s almost Rosh Hashanah and apple picking season, so what better way to bring in the new year and celebrate with an abundance of apples from apple picking than with some biscotti. These biscotti are sweetened with honey and have traditional warm apple spices in them. Then, they are topped with some dried apples. Alternatively, you can cube fresh apples and add to the middle of the biscotti.

What you will need:

3 ½ cups of flour

3/4 cup honey

1 tsp. baking soda

1 tsp. cinnamon

½ tsp. nutmeg

½ tsp. cardamom

½ tsp. ginger

1/4 tsp. allspice

Pinch of salt

1 ½ tsp. vanilla extract

3/4 cup canola oil

2 eggs

1.5 oz dried apples (I use Trader Joe’s freeze dried Fuji apple slices)

Directions

Preheat oven to 350°F. 

In a large bowl add flour, salt, baking soda, and spices.

In a medium bowl, whisk together eggs, oil, honey, and vanilla extract. 

Pour the wet mixture into the flour mixture. Give it a quick stir to incorporate all of the ingredients, the dough will be a little crumbly.

Line a baking sheet with parchment paper.  Form the dough into 2 long logs.  The logs should be relatively flat, only about ½ inch high, otherwise you will have really big slices of biscotti.  

Crush your dried apple chips and sprinkle over the top. 

Bake for 20-25 minutes at 350°F, until the center is firm to the touch.

Let biscotti cool for 15 minutes.  Use a serrated knife cut the log into 1 inch wide pieces.

Turn the oven to 300°F and bake for an additional 15-20 minutes. Allow to cool completely.

Biscotti may be still be a little moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space. 

Enjoy!

Sweet New Year Applesauce Challah

This challah has double the apple flavor as my previous Apple Pie Challah! Perfect for Rosh Hashanah, Sukkot, or any fall Shabbat! 

There is apple flavor and spice in the actual challah dough {replace water with applesauce when making your dough} and then you can stuff the strands with homemade apple pie filling for even more apple-y goodness!

What you will need:

Challah dough {recipe here} 

Swaps- honey instead of sugar and add a spice blend {2 tbsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp cardamom,1/2 tsp ginger, 1/2 tsp allspice} and 1 1/3 cup unsweetened applesauce instead of water

Optional filling and topping:

How to in this post - Apple Pie Challah

Directions: 

Prepare challah dough according to directions here. Remember to swap honey and applesauce and add spices!

Tip: when measuring out the honey, spray your measuring cup first and the honey glides right out

Once your challah has risen and stuffed {if you decide to do so}, braid as a traditional challah, or a round challah. I have a whole tutorial on how to easily braid a round challah here.

Get ready for some serious fall flavors in your house as the challah bakes up!

Enjoy!

Apple Pie Challah

This challah is the perfect challah for Rosh Hashana! The challah dough is made with honey instead of sugar, with an added sprinkle of cinnamon. It is stuffed with a homemade Granny Smith apple pie filling that is both sweet and tart.

What you will need:

Challah dough {recipe here} 

swap honey for sugar and add 2 tbsp cinnamon

Filling

3 Granny Smith apples

2 tsp cinnamon 

1 tbsp lemon juice

½ tsp salt 

¼ cup brown sugar

Topping

½ cup brown sugar

1 tbsp cinnamon

1 egg

Directions: 

Prepare challah dough according to directions. Remember to swap honey and add cinnamon!

Tip: when measuring out the honey, spray your measuring cup first and the honey glides right out!

Let to rise in the fridge overnight, or on the counter with the punch down method. 

While the challah is rising, prepare the apple pie filling:

Core and cut the apples onto small dices, this way it fits well inside the strands and braids easier. 

Combine the apples, cinnamon, brown sugar, salt, and lemon juice in a small pot and simmer for about 10 minutes until the apple become softer and the liquid thickens. 

Allow the filling to cool before using in the challah.

Preheat the oven to 350°F. 

Divide dough into 4 equal parts and then roll each part into a log.

Gently flatten each log so that it is about 2 inches wide. Spoon about 1 tbsp apple filling down the center of each log. Pinch the edges to seal, and then braid the logs either as a round challah or a regular challah.

Below I will walk you through the steps for braiding a round challah:

A. Place two strands in the center of your board, running parallel top to bottom. Place the third strand across the two strands, going under the left strand and over the right. Place the fourth strand directly below the third strand, going over the left strand and under the right. You will have something similar to a tic-tac-toe board pattern, with the center of the board being a very small square and the logs sticking out from that center. Keep the center as tight as possible {you’ll be braiding from the center.} I have numbered the strand ends in the following diagram to make the braiding process easier.

B. Take strand 1 and cross it over strand 2. 

Take strand 3 and cross it over strand 4. 

Take strand 5 and cross it over strand 6. 

Take strand 7 and cross it over strand 8. 

C. Take strand 2 and cross it back over the opposite way, over strand 7.

Take strand 8 and cross it over strand 5.

Take strand 6 and cross it over strand 3.

Take strand 4 and cross it over strand 1.

D. Take strand 7 and twist it with strand 4.

Take strand 6 and twist it with strand 1.

Take strand 8 and twist it with strand 3.

Take strand 5 and twist it with strand 2.

E. Tuck all of the twisted ends under the challah. Place on a baking sheet or in a round pan to rise. 

Place the challah in a greased pan and let the challah rise covered with a towel 30 minutes. 

Once the challah has risen, brush the top with an egg wash and then the brown sugar cinnamon mixture. 

Bake for 30-35 minutes, until the top is golden brown and the challah is cooked through.

Enjoy!

Spinach Challah

Popeye would be proud of this challah creation! An entire bag of spinach for this batch of challah.

What you will need:

Challah dough {recipe here}

1 6 oz bag of fresh spinach (or can use frozen)

Filling

Semi-dried or sun-dried tomatoes  

Topping

1 egg

Directions: 

Sauté spinach with 1 tbsp neutral oil.

Chop or blend spinach.

Prepare challah dough according to directions. When adding the water, first add the spinach to the measuring cup and then add enough water to equal the amount needed. (If using frozen spinach, defrost first)

Preheat the oven to 375°F. 

Divide dough into 4 equal parts and then roll each part into a log, long enough to fit a loaf pan.

Gently flatten each log so that it is about 2 inches wide. Place the tomatoes down the center of each log and pinch closed.

Place the challah in a greased loaf pan and let the challah rise 30 minutes.

Once the challah has risen, brush with an egg wash, and sprinkle with flaky salt. 

Bake for 35-40 minutes, until the top is golden brown and the challah is cooked through.

Slice open and look at those pockets of tomatoes inside your green challah!

Enjoy!

Cherry Crumble Challah

This challah is stuffed with homemade fruit preserves that are both sweet and tart. I used stone fruit in my preserves, which I think are quintessential summer fruits! The preserves swirl through the center of the challah and are topped with a crunchy oat crumble. 

What you will need:

Challah dough {recipe here}

Filling

Homemade fruit preserves {recipe here} or store bought works as well

Topping

½ cup brown sugar

½ cup old fashioned oats

½ cup all purpose flour

½ tsp cinnamon

¼ cup canola oil or margarine/butter

Directions: 

Prepare challah dough according to directions. 

Preheat the oven to 350°F. 

Divide dough into 4 equal parts and then roll each part into a log, long enough to fit a loaf pan.

Gently flatten each log so that it is about 2 inches wide. Spoon about 1 tbsp preserves down the center of each log. Pinch the edges to seal, and then braid the logs.

Place the challah in a greased loaf pan and let the challah rise covered with a towel 30 minutes. 

While the challah is rising, prepare the crumble topping. Combine all dry topping ingredients in a bowl. Use a pastry cutter or 2 forks to mash cold margarine/butter into the oats mixture until the mixture resembles coarse crumbs. If using oil, just stir in. 

Once the challah has risen, spread the crumble topping over the challah. Pat the topping gently until even.

Bake for 40-50 minutes, until the top is golden brown and the challah is cooked through.

Enjoy!

Cherry Apricot Preserves

I love cherries, but sometimes fresh ones cause me to have an allergic reaction. I bought a container of them so happy they were in season, ate a few, and then had an allergic reaction. I then thought to make a preserve with them so I can enjoy them again. I paired the cherries with apricots, which compliment the cherry flavor profile well. I also added some almond extract, which I learned from my many hours of watching The Food Network, that it enhances the flavor of cherries! 

This recipe is so easy and doesn’t use any pectin or preservatives! I will be using these preserves this week to stuff one of my challahs! 

What you will need: 

1 lb cherries, pitted and chopped 

1 lb apricots, pitted and chopped 

2 cups sugar 

1 tbsp lemon juice 

1 tsp almond extract 

Directions

Wash drain and pit the cherries and apricots. Chop into little chunks depending on the texture you need. Soft cherries can be used but discolored and bruised will ruin the jam so remove those. 

In a sauce pan, combine the apricots, cherries, sugar, and lemon juice. If you are using frozen cherries, let the cherries macerate in sugar and lemon juice for a few hours before cooking. This softens the skin considerably. 

Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes on medium-high. Boiling the jam is important as it releases pectin from the skin. 

Then, turn the heat to medium-low. The jam should still be simmering but at a low simmer, not bubbling. Mash the fruit so you have a smoother jam-like consistency. 

Continue to simmer for about 20 to 30 minutes more, stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken as well as deepen in color as it cools. Add the almond extract once the heat has been turned off and stir once more. 

Pour the jam into clean jars leaving ¼” space from the top. Use a clean knife or spatula to move the jam a bit, this will remove any air pockets.

Enjoy!

Chocolate Macaroon Challah

I love chocolate covered macaroons, and not just for Pesach. This week I tried to recreate the flavors to stuff inside my challah, and top with a chocolate drizzle!

What you will need: 

Challah dough {recipe here} Filling

¾ cup unsweetened shredded coconut

1 tsp vanilla extract

¼ cup sugar

1 egg white

Topping

Unsweetened flaked coconut

1 egg

Chocolate drizzle

¼ cup chocolate chips

½ tsp canola oil

Directions:

Prepare challah dough according to directions.

Prepare the macaroon filling - separate an egg, and whisk the egg white and sugar until stiff peaks form. Gently fold in the shredded coconut and vanilla extract. Set aside.

Preheat the oven to 350°F.

Divide dough into 4 equal parts and then roll each part into a log, long enough to fit a loaf pan.

Gently flatten each log so that it is about 2-3 inches wide. Fill with the macaroon mixture. Pinch the edges to seal each log.

Braid the challah. Place the challah in a greased loaf pan and let the challah rise for 30 minutes.

Once the challah has risen, brush with an egg wash. Sprinkle with shredded coconut.

Bake for 35-40 minutes, until the top is golden brown and the challah is cooked through.

Once the challah is out of the oven and cooling, prepare the chocolate drizzle. Melt the chocolate chips in a microwave safe bowl in the microwave in 30 second increments so as to not burn the chocolate. Once melted, add the oil and stir to combine.

Drizzle the chocolate glaze over the top of the challah.

Cut into your challah and taste the layers of coconut macaroon-y yumminess!

Enjoy!