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Recipe Collection

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Prep time: 15–20 mins + at least 30 mins refrigeration

Cook time: 18–25 mins

Yield: 12 ravioli

Sturdy, dense apple cakes and towering pies are common at Rosh Hashanah, but those desserts can get boring year after year. But there’s no need to give up on apples just yet. This dessert takes the classic all-American pie and flips it inside out, putting the flaky crust (a vegan version!) on the outside and spiced filling on the inside. The “handheld,” individual format is sure to delight your guests—just make sure there is one for each (and maybe some extra…)!

Ingredients

  • Double Sweet as Pie Crust
  • 4 cups (16 ounces) all-purpose, whole-wheat flour
  • ½ cup sugar
  • 1 teaspoon salt
  • 1 1/3 cup (10 ounces) non-hydrogenated vegan margarine (recommended: Earth Balance), cold, cut into ¼–inch pieces
  • 6–8 tablespoons cold water
  • Cinnamon Sugar
  • 1½ teaspoons sugar
  • 1½ teaspoons cinnamon
  • Ravioli Filling
  • 2 teaspoons sugar
  • 1 teaspoon brown sugar
  • 2 teaspoons all-purpose flour
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ teaspoon salt
  • 1 tablespoon non-hydrogenated vegan margarine (recommended: Earth Balance)
  • 2 to 3 small apples, finely chopped
  • 2 teaspoons lemon juice
  • ¼ teaspoon vanilla

Preparation

  • To make the dough: In a food processor fitted with a metal blade, pulse together the flour, sugar and salt until combined. Add the margarine pieces and pulse 5 to 7 times until the mixture becomes crumbly. Add the cold water and pulse 5 to 7 more times until mixture just comes together. (If you do not have a food processor, work the margarine into the flour mixture with a dough cutter. Sprinkle 1 tablespoon of the water over part the mixture and gently toss with a fork. Push that moistened section of dough to the side of the bowl so you don’t mix it again. Repeat this process, adding 1 tablespoon of water at a time until all the dough is moist and you can form it into a ball. Do not knead it.)
  • Turn the dough out onto a clean work surface. All the dry ingredients may not be incorporated, but that is okay. Briefly knead the dough until all the dry ingredients are incorporate, about 30 seconds. Do not over mix or over–knead the dough. The piecrust will be tough if you work it too long. Wrap the dough tightly in plastic wrap and refrigerate until ready to use, at least 30 minutes.
  • To make the ravioli: Preheat the oven to 350 degrees, and line a baking sheet with parchment paper. In a small bowl stir together 1½ teaspoons of sugar and 1½ teaspoons of cinnamon to create cinnamon sugar. Set aside. In a large bowl, combine the remaining sugars, flour, cinnamon, allspice, nutmeg, ginger and salt. Cut in the margarine and combine until the mixture is crumbly. Add the apples, lemon juice and vanilla and stir until all apples are coated.
  • Place half (about 1 pound) of the piecrust between 2 sheets of parchment paper and roll out to a 12-inch square. Set aside. Repeat the same process with the remaining pound of pie dough.
  • Scoop 1 tablespoon of the apple mixture in rows on one sheet of the dough, leaving 1-inch of space between each scoop. You should have 3 rows of 4 scoops when you are finished.
  • Place the second sheet of dough on top and press the dough down between each scoop of apples to seal the crust around the mounds. Do the same along the edges of the dough.
  • Cut the sheets into 3-x-4-inch squares so that you have 12 ravioli that are the same size. Make sure that each ravioli square is sealed on all four sides. You can crimp the edges together with the tines of a fork to make them look pretty and to ensure a good seal.
  • Place the ravioli squares on baking sheet and bake for 18 to 25 minutes, or until the ravioli begin to brown. Remove from the oven and immediately sprinkle the tops of the ravioli with cinnamon sugar. Let cool slightly before serving. The ravioli go great with ice cream!
  • Recipe reprinted with permission from Sticky Fingers' Sweets: 100 Super-Secret Vegan Recipes by Doron Petersan (Avery 2012).

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