I've decided to go simple with these Rosh Hashanah apple turnovers. The pastry is pre-made, so you're not doing much more than dicing up some apples and assembling them.

Apples are one of the sweet foods that we eat on Rosh Hashanah to symbolize our hope that G‑d will make the coming year a sweet one for us. But there is another layer to why we eat apple specifically, when so many fruits are sweet, which you can read about here.

Two tips for this recipe:

  1. Soak the raisins in some warm water. This helps them rehydrate and plump up. (Details in the instructions below.)
  2. Leave the puff pastry out for about five minutes to defrost just enough that it is pliable, but do not let it become too soft—it will be difficult to work with.


  • 12 puff pastry squares (5x5 inches each)
  • 3 granny smith apples
  • ⅔ cup sugar
  • 2 tsp. cinnamon
  • 1 tsp. kosher salt (if you're using table salt, use ¼-½ tsp. instead)
  • juice of ½ lemon
  • optional: ½ cup raisins
  • 1 egg, beaten
  • 2¼ cups confectioners sugar
  • ¼ cup water
  • 2 tsp. fresh lemon juice


  1. Pre-heat the oven to 400°F (200°C).
  2. Place the raisins in a bowl and cover with hot water.
  3. Whisk together the sugar, cinnamon, and salt.
  4. Dice the apples and toss with the sugar mixture.
  5. Spread the puff pastry squares out on a piece of parchment paper and leave to defrost until it is pliable but not too soft (about 4-5 minutes).
  6. Drain the raisins and add to the apple mixture. Squeeze in the lemon juice.
  7. Spoon the apple mixture into the center of each piece of puff pastry. Choose two opposite corners and bring them together. Pinch the seams to form a triangle shape. Seal well.
  8. Transfer the turnovers to a baking sheet lined with parchment paper.
  9. Beat the egg and brush over the turnovers.
  10. Bake at 400°F for 20-25 minutes, until golden.
  11. Allow turnovers to cool.
  12. To make the glaze, sift the confectioners sugar into a bowl. Add the water and lemon juice, and whisk until smooth. When the turnovers have cooled, drizzle with glaze.

Note: To freeze, make and assemble the turnovers. Freeze flat on a baking sheet, then transfer (once frozen solid) to a zip-top bag. Bake fresh.

Yields: 12 turnovers