After a hot, hazy summer, the High Holiday season should feel like a breath of fresh air. Local food writer Elite Jakob’s Rosh Hashanah recipes are the ideal way to usher in the season.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Apple Roses
Ingredients
- 1-2 apples, cored and sliced to thin half circles. Cut the apple in half, stem to core.
- 1/2 lemon, juice only
- 1 sheet defrosted pastry dough
- 1/4 cup any jam/jelly you have
- 2 Tablespoons 2 Tablespoons sugar plus 1/4 teaspoon cinnamon
- Powdered sugar to garnish
Instructions
- Prepare a muffin tin with parchment caps.
- Heat up the oven to 350F.
- Prepare the apple slices and drizzle them with a few drops of lemon juice.
- Place them on a flat plate and microwave them for 1 minute just to soften them a bit.
- Roll out the dough to a thin sheet (don’t overdo it) so it doesn’t rip easily and cut it into 1-1 1/4” strips, either horizontally or vertically
- Work with one strip of dough at a time. Spread a thin layer of jelly or jam on it.
- Arrange the apple slices on top of the dough strip when the arch part of the apple slice is peaking by 1/2” beyond the dough strip, and each slice overlaps the next.
- Work with both hands, one holds the apples from moving, and one lifts the dough and rolls it tightly like a rose. Make sure to keep the bottom of the flower aligned.
- Place each rose in a muffin cup.
- Sprinkle each rose with a pinch of cinnamon sugar.
- Bake at 350F for 30 min.
- Let cool on a cooking rack, remove paper cups, arrange on a platter and sprinkle with powdered sugar.
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