Biblically speaking the Holiday of Rosh Hashanah is just one day, which is the first day of the seventh month (Tishrei). The reason Rosh Hashanah is celebrated as two days everywhere in Israel and even outside Israel, is because biblically the first day of the month is to be determined by the Rabbinical court in Jerusalem (not by the calendar). Back in the old days messengers were not dispatched on the holiday, so even people in Israel did not know whether a new moon had been observed. To amend this problem, the sages instituted that Rosh Hashanah should be observed for two days. The practice continues to be maintained as a custom even after the adoption of the mathematical calendar.
For the second day of Rosh Hashanah I have a beautiful apple recipe that draws more upon the beauty of the celebration and is meant to compliment a festive meal that families and communities join together for featuring apples dipped in honey, which symbolizes wishes for a sweet year. Apple Rose Pastries, in my mind, are a poetic centerpiece to the Rosh Hashanah meal table.
Perhaps all the science backed evidence of the benefits of apples also helps mark the value of apples. I have adapted the following recipe from Cooking with Manuela. However, I have changed the apricot preserves filling to honey in observance of the Rosh Hashanah tradition. Unfortunately, I do not have the talent for capturing every step that goes into making this recipe. If you really need a visual on the detailed steps to making this dish, please check out this video from Cooking With Manuela.
It just a lot of simple steps, but not easy to always photograph. You can easily cook up a masterpiece, give it a shot!
Apple Rose Pastries
Make 6 roses
1 frozen puff pastry sheet, thawed
2 red organic apples
half lemon, juice
1 tablespoon of flour, to sprinkle the counter
3 tablespoons of honey
powder sugar for decorating (optional)
Thaw the puff pastry if you haven’t done so yet. It should take about 20-30 minutes.
Prepare a bowl with some water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper thin slices. Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl with lemon and water, so that they won’t change color.
Simmer the apple slices in the water in a small pan on the stove.
Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough in 6 strips. These are about 2 in x 9 in.
If you are using natural honey which solidifies, in a bowl microwave for about one minute, so that the honey will be easier to spread. Spread the honey on the dough.
Preheat the oven to 375 degrees. Drain the apples.
Place the apples on the dough, take a few slices and place them on the strips making sure to cover only half of the strip length wise, overlapping the apples so they do not fall out and also make the rose-like design (petals) of the finish product. Sprinkle with cinnamon if you’d like.
Fold up the bottom part of the dough.
Now start rolling, making sure it is fairly tightly rolled. Seal the edge, and place in a silicone muffin cup. No need to grease the muffin mold if it’s silicone. Otherwise, make sure to grease it.
Do the same for all 6 roses. Bake at 375 degrees F for about 40-45 minutes, until fully cooked.
NOTE: make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after 30 minutes the apples on top look fully cooked, move the pan to a lower rack in the oven, and wait for 10-15 more minutes to avoid undercooking the puff pastry.
Sprinkle with powdered sugar and enjoy (optional).