Serves
12-16 pops

Apple and Honey Pie Pops

A cinch to make and fun to eat.

Like most Jewish holidays, Rosh Hashanah brings to mind certain traditional food customs – the most well-known being the dipping of apples in honey.

And while a classic apple pie or cake is a lovely way to commemorate our hopes for a “sweet new year”, I thought it would be fun to change things up a bit. These apple and honey pie “pops” are a cinch to make – and even more fun to eat! They can be assembled (and frozen) in advance, and are especially nice to serve for a crowd – no cutting or forks needed!

Even better, you only need a few simple ingredients, yet wind up with something truly delicious – and a little different. Sweet indeed!

 

Ingredients

  • 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

Special equipment:

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).

Keep on Noshing

Apple Kugel Crumble Cake

I love noodle kugel, especially my husband’s salt and pepper noodle kugel, which is always a hit at any Shabbat ...

Beet Chips with Spicy Honey Mayo

Sprinkled with a little salt, these crunchy chips are delicious on their own, and even better when paired with a sweet and spicy pareve mayonnaise

Amy’s “Bissel” Apple Cake

This recipe is more about look and feel than about exactness, and it allows for a lot of tweaking.