Mini Apple Knishes

Mini Apple Knishes

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Helaine Norman


I wanted a new, and if possible, unique recipe this year for the Rosh Hashana holiday. Customary recipes include honey and apples. I found this one and give credit to Kosher and Brynie Greisman - Mishpacha Magazine. If you are one that loves to spend a little extra time just to make something fabulous and unexpectedly special this is for you. DON'T OVER COOK.


★★★★★ 1 vote

1 Hr
30 Min


  • 3 c
    all purpose flour
  • 4 tsp
    baking powder
  • 1/2 tsp
  • 1/2 c
  • 1 c
    apple or grape juice diluted in water

  • 6 large
    apples, peeled and grated
  • 1 Tbsp
    lemon juice (or up to 1 1/2 tablespoons)
  • 1/4 c
    sugar (or more to taste)
  • 1/3 c
  • 1/2 tsp

  • 1/2 c
    boiling water
  • 1/2 c
    brown sugar

How to Make Mini Apple Knishes


  1. Put all filling ingredients in a 4 qt pot. Cook on low for about 20 minutes or until soft. (This is preferred over using fresh fruit so dough doesn’t get soggy). Allow to cool. (This takes up to an hour! It can be done a day in advance).
  2. In a mixer, or by hand, mix together the dough ingredients. Divide in 4 (each weighs approx. 7 1/2 ounces in case you want to be exact!). Roll each into a 9x13 rectangle. Spread ¼ filling on each piece of dough, and roll up jelly roll style. Slice (you will get approximately 8 slices to a roll) and put “STANDING UP” (in exact position it was sliced) in a baking pan lined with parchment paper.
  3. Mix together syrup ingredients in a small bowl. Spoon over apple knishes and bake at 350F/180C for ½ hour or until golden.
  4. These freeze very well. This works perfectly with 70% whole wheat flour and cane sugar.

Printable Recipe Card

About Mini Apple Knishes

Main Ingredient: Fruit
Regional Style: Jewish
Dietary Needs: Vegetarian Dairy Free Kosher

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