• Micah

Apple and Honey Galettes

Name a better dessert than apple pie - I'll wait. While I LOVE apple pie, it can be a fuss to make. With Rosh Hashanah (the Jewish New Year) around the corner, it is customary to eat apples dipped in honey to signify a sweet new year. While we usually celebrate with my Auntie Ethel's famous apple cake, this year, I've gone rogue with this recipe for Apple and Honey Galettes.

Apple Galettes are super simple to make. They are basically free-form tarts, or single serve pies. To make it even easier, I've cheated and use a store-bought pie crust.

Rosh Hashanah is usually spent around a large dinner table with friends and family, and inside synagogues at services. It is one of my favorite holidays. This year, Rosh Hashanah will look different. We'll be zoom-ing with the congregation, and having a small dinner with just the two of us. No big feasts, just a pared down version.

That also means that a full recipe of apple cake is too much - that's why I made this recipe for Apple and Honey Galettes that can be halved, doubled, or more!

This recipe was featured in the July issue of the San Diego Jewish Journal. A local publication that I've recently started writing for. Check out the issue and past issues to get a feel for my modern twists on jewish classics!

Try out my delicious recipe for Apple and Honey Galettes - the best twist apples and honey.

Want more Jewish inspired recipes? Check out my collection here

#jewishrecipe #appleandhoney #applepie #fallbaking #autumbaking


Apple and Honey Galettes

Author: Micah Siva for the San Diego Jewish Journal

Cuisine: Jewish, dessert

Total time: 40 min

Serves: 6


  • 2 Granny Smith Apples, thinly sliced

  • 2 tsp lemon juice

  • 1 tsp cinnamon

  • 3 tbsp honey

  • 1 tsp cornstarch

  • 1 sheet frozen pie crust, thawed (or your favorite pie crust recipe)

  • 1 egg, whisked


  1. Preheat the oven to 400°F. Line a baking tray with parchment paper.

  2. In a bowl, combine the apple slices, lemon juice, cinnamon, honey, and cornstarch. Set aside.

  3. Roll out the pie dough to 1/8-inch thickness.

  4. Carefully cut out 6, 5-inch circles (use a bowl as a stencil). If needed, re-roll the dough, and cut enough circles.

  5. Arrange apple slices in the center of each circle.

  6. Fold the edges in, and pinch the corners, leaving a “window” on top.

  7. Gently brush the dough with the egg using a pastry brush.

  8. Bake for 30-35 minutes or until golden, and the apples are tender.

  9. Top with additional honey.

  10. Chag Sameach!

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