Candied Apple Crescent Roll Challah for Rosh Hoshannah

I’m never going to be a master baker, okay?

The Coupe du Monde de la Patisserie will have to proceed without me next year.

But the problem is…I LOVE homemade bread. Just like Cher, I love to smell something baking in the house.

Alicia Silverstone Baking animated GIF

And this Rosh Hoshannah, I was determined to make it happen for my family.

In about an hour. With almost no ingredients in the house.

Lo and Behold…

Candied Apple Crescent Roll Challah

Ingredients:

1 tube crescent rolls

1/2 apple, diced into tiny pieces and mixed with a hefty hand of pumpkin pie spices and sugar.



IMG_1544 1. Take that crescent roll dough out of the package and smooth it into one thin rectangle. you want it as thin as possible – thinner than I made it – without the dough ripping.  IMG_1547 2. Add the apples in a thin line all the way down the middle of the dough. You want a thin line so it doesn’t burst open too much as it bakes. Also be sure to extend it pretty far to the end of the dough, leaving just 1/4 of an inch or so naked without apples.

IMG_1552 3. Pinch the dough tightly around the apples to make a dumpling-like seam. Be sure to really push those edges together – they will burst apart as they cook  anyway, so take as much precaution as possible.
IMG_1558 4. Now coil that dough into a cute little snail.
IMG_1566 5. Bake for about 30 minutes, then cover with foil and cook for about 7 minutes more to prevent over browning.
IMG_1574 6. When the round is golden brown, serve immediately or wait and serve room temperature.

IMG_1544 IMG_4876

This isn’t real challah – that wonderful, airy, eggy, brioche-like bread – but it’s a damn good substitute. It’s buttery and dense with a thin ribbon of soft, sugary apples. It’s delicious with butter or dunked into tsimis.

And it’s the sweetest possible to begin the new year.