This Rosh Hashanah, Give Apples and Honey a Spiced Upgrade

On Rosh Hashanah, it's tradition to dip apple slices in honey to express your hope for a sweet year ahead. But culinary creator Rebekah Lowin has a slightly spicier take on this custom that'll be a guaranteed hit at your holiday table. In her cookbook, A Year of Jewish Joy, Lowin advises mixing fragrant spices into a not-too-fussy apple galette. "Hawaij is an irresistible, heady spice blend that has roots in Yemenite Jewish cooking," Lowin explains. She clarifies that the trickiest part of this recipe is making sure to pick the right hawaij: "The fragrant tradition endures in two distinct versions today: There's a savory hawaij used for soups and stews, and a blend meant for coffee (often called kafe hawaij or 'hawaij for coffee'). But the wonderful warmth of the latter is equally at home in baked goods." (We've listed our favorite version below, in case you need a helping hand.) To prep it, you'll fill a rustic, buttery, hawaij-spiked crust with tart apples before popping the whole dish into the oven. After the dessert is brown and bubbly, you'll top it with a delectable salted honey glaze. You can expect the results to perfume your kitchen and bring a sweet start to your new year. Hawaij-Spiced Apple Galette With Salted Honey Glaze Author: Rebekah Lowin Prep Time: 45 min Cook Time: 55 min Calories: 270 calories per serving Servings: 8-10 Ingredients For the crust 1¼ cups (162g) all-purpose flour 1½ teaspoons (7g) granulated sugar 1 teaspoon (3g) hawaij-for-coffee spice blend 1 ½ teaspoons (5g) Diamond Crystal kosher salt 7 tablespoons (3 ½ ounces/100g) unsalted plant-based butter or margarine (stick-style), cubed and well chilled 3 tablespoons (45mL) ice water For the filling 2 pounds (910g) tart apples (6 to 7 medium), such as Granny Smith, peeled, cored, and cut into roughly 1/4-inch-thick slices (about 6 cups) ⅓ cup plus 1 tablespoon (80g) granulated sugar 2 tablespoons (16g) all-purpose flour 1 ½ teaspoons (8mL) apple cider vinegar 1 tablespoon (9g) hawaij-for-coffee spice blend ½ teaspoon Diamond Crystal kosher salt For assembling the galette All-purpose flour, as needed 1 egg, for egg wash Turbinado sugar, for sprinkling For the glaze and finishing ⅓ cup (80mL) honey 1 tablespoon (15g) packed light brown sugar 1 tablespoon (14g) unsalted plant-based butter or margarine (stick-style) ¼ teaspoon Diamond Crystal kosher salt teaspoon Diamond Crystal kosher salt Flaky sea salt, for finishing Directions Make the crust: In the bowl of a food processor, pulse the flour, granulated sugar, hawaij, and salt. Add the butter and pulse until the mixture resembles peas and lentils. Drizzle in the ice water and pulse just until the dough holds together when pressed between your fingers. Transfer to a clean surface and knead just 2 or 3 times until it comes together. Shape into a ½-inch-thick disc, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour or up to 2 days. Make the filling: In a large bowl, toss together the apples, granulated sugar, flour, vinegar, hawaij, and salt. Assemble the galette: Line a rimmed baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough into a 14-inch disc about ⅛ inch thick. (If it cracks as you start, cover with plastic wrap and let rest for 5 minutes before rolling again.) Transfer the dough to the prepared pan by rolling it onto the pin, then unrolling it onto the baking sheet. Mound the apples in the center, leaving a 1 ½-inch border. Fold the edges up over the filling and refrigerate until firm, at least 30 minutes. Preheat the oven to 375°F. In a small bowl, whisk the egg with 1 tablespoon water. Brush over the crust and sprinkle with Turbinado sugar. Bake until the crust is golden, 50 to 55 minutes, tenting loosely with foil after 30 minutes if the apple edges begin to brown too quickly. Make the glaze: While the galette is still hot, combine the honey, brown sugar, butter, and kosher salt in a small saucepan over medium heat. Cook, stirring, until smooth and slightly thickened, 1 to 2 minutes. Brush half of the glaze over the apples, then let the galette cool completely, at least 1 hour. Finish with a light sprinkle of flaky sea salt before serving. Slice and serve with the remaining glaze for drizzling (if it firms up, gently reheat on the stovetop to loosen). Note: The dough can be prepared up to 2 days in advance, tightly wrapped, and refrigerated, or frozen for up to 1 month (thaw overnight in the refrigerator). The unbaked galette can be assembled up to 1 day ahead; cover it loosely in plastic wrap, refrigerate on a parchment paper–lined baking sheet, then brush the crust and bake as directed. Leftovers keep at room temperature for 1 day or can be loosely covered and refrigerated for up to 3 days. From A YEAR OF JEWISH JOY: Inspired Recipes, Rituals, and Traditions for Beautiful Celebrations, by Rebekah Lowin, published by Harvest, September 8, 2026. Reprinted courtesy of HarperCollins Publishers.