Rosh Hashanah Recipes from the Kosherologist

Rosh Hashanah Recipes from the Kosherologist

Check out these 5 sweet treats for the New Year from Alex ‘The Kosherologist’ Idov

Rustic Apple Crumble Pie & Cinnamon Ice Cream

Apple Pie

  • 1 unbaked  deep-dish pastry pie shell
  • 5 cups gala apples. Cored and thinly sliced
  • ¼ cup brown sugar
  • ¼  cup white sugar
  • ¼ tsp. ground cinnamon
  • Flour for coating apples

Crumble Topping

  • 1/3 cup white sugar
  • 6 TBS. margarine, at room temperature
  • ¾ cup All-purpose flour

Preheat oven to 400°F. Coat apples in enough flour to make them lightly powdered and silky and set aside. Mix together white and brown sugars and cinnamon until thoroughly combined. Sprinkle a small amount of the sugar mixture onto the bottom of the pie shell. Place apples on pie dough until they cover the dough. Generously cover with sugar mixture and cover with another layer of apples. Repeat until both the apples and sugar mixture are used up. For the crumble topping, combine 1/3 cup sugar with margarine and flour, crumbling with your hand and sprinkle over pie. Bake 30-40 minutes, or until the top is a light golden-brown.

Cinnamon Ice Cream

  • 1 cup white sugar
  • ¾ cup non-dairy creamer
  • ¾ cup water
  • 1 cup parve whipping cream
  • 1 tsp. vanilla extract
  • 2 tsp. ground cinnamon
  • 2  eggs, beaten

In a saucepan, whisk together sugar, non-dairy creamer, and water over medium-low heat. When the mixture begins to simmer, add eggs and continue to whish. (Whisk the mixture quickly and constantly so the eggs do not scramble). In a mixing bowl, whip cream until stiff. Add whipped cream to saucepan and continue whisking (the cream will melt, but should still retain some firmness-it works best this way, don’t ask me why). Add vanilla and cinnamon and whisk a final time.  Freeze. After mixture is frozen, place in mixer and whip or beat the mixture to churn the ice cream Re-freeze the ice cream and repeat process one more time. If using an ice-cream maker, prepare according to manufacturer instructions.

Apple Honey Cake

  • 1 cup white sugar, or ½ white sugar and ½ brown sugar
  • 1  applesauce
  • 2 large eggs
  • ¾ cup clover honey
  • 1 tsp imitation vanilla extract
  • 2 ½ cups cake flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground allspice
  • 3 large gala or Fuji apples and 1 Granny Smith apple


Preheat oven to 325° F. Beat sugar and oil, until creamy. Add eggs, one at a time. Add honey and vanilla. In a separate bowl, combine flour, baking powder, soda, salt, cinnamon, and allspice. Add flour mixture to liquid mixture. Shred or grate apples and add to cake batter. Bake in a liberally greased Bundt pan and bake for 50-60 minutes, or until a toothpick comes out clean.

Biscochitos/Biscochees (Sephardic Cinnamon Sugar Cookie Rings) 

  • 6 eggs
  • 1 ½ cups white granulated sugar
  • 1 cup oil
  • ½ cup orange juice
  • Rind of one orange
  • 8 cups All-purpose flour
  • 1 TBS. + 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • Pinch of salt
  • Cinnamon –Sugar




Preheat oven to 350°F. In a mixer, beat eggs. Slowly add sugar and beat until creamy. Add remaining ingredients while continuing to beat and beat until a thick dough is formed. (If the dough is too sticky to work with, you can add a little flour to make it more firm). Refrigerate for at least one hour. (I recommend when rolling the cookies to remove small portions of dough at a time so the rest will be as firm as possible). Roll dough into strands and cut into 1” strips. Roll into cinnamon-sugar and form into a ring, pinching down where the ends meet. Two strips may be braided together after being rolled in cinnamon sugar for a braided effect.  Place on a cookie sheet and bake for 15 minutes.  


White Chocolate Pomegranate Meringues

  •          3 eggs whites, at room temperature
  •          1/8 tsp. white distilled vinegar
  •          ¾ cup white granulated sugar
  •          Dash of salt
  •          ½ cup fresh pomegranate seeds
  •          ½ cup white chocolate chips


Preheat oven to 275 °F. Line a baking sheet with baking paper. Beat egg whites, salt, and vinegar until they stand in soft peaks. Add sugar a little at a time and continue to beat until stiff. Gently fold in pomegranate seeds and white chocolate chips. Spread the meringue on the bottoms and sides of the pan. Place the mixture in a piping bag with a large opening out the bottom and pipe out into a peak shape. Bake for 50 minutes – 1 hour, or until lightly golden.   Alex Idov is a kosher food blogger who runs the award-winning site ‘Kosherology’ and a regular contributing food columnist for numerous Jewish publications and websites. He is currently studying for his bachelor’s degree in Culinary Sustainability & Hospitality. Visit ‘Kosherology’ at  and like ‘Kosherology’ on Facebook.

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