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Recipe Collection

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Prep time: 25-30 mins + chilling

Cook time: 40-45 mins

Yield: 8-10 servings

I was playing around and invented a perfect Rosh Hashanah dessert. It’s healthy, easy to make (can be prepped days in advance), fits the theme and smells like my Bubbe’s kitchen (which I attribute to the buckwheat). And it’s gluten-free!


  • Fig Paste
  • 1 cup walnuts
  • ½ cup dried figs
  • 1 teaspoon cinnamon
  • ¼ cup warm water
  • Dough
  • ¾ cup buckwheat flour
  • ¾ cup gluten-free all-purpose flour (I used Bob’s Red Mill All-Purpose Gluten-Free Flour)
  • ½ teaspoon sea salt
  • 4 ounces (1 stick) cold unsalted butter or margarine, cut into cubes or shredded (see directions below)
  • 2 teaspoons lemon juice
  • 2 tablespoons yogurt (or almond milk for pareve)
  • 1 teaspoon almond extract
  • 3 tablespoons ice water
  • Filling
  • 3 medium apples, chopped into ¼-inch chunks
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • Dash of cinnamon
  • ¼ cup honey
  • 1/3 cup fig paste
  • 1 egg
  • Splash of water
  • Sprinkle raw or turbinado sugar (optional)
  • Honey and almond butter (optional)


  • To make the fig paste, combine all ingredients in food processor and pulse until blended into a thick, spreadable paste.  The consistency should be like chunky peanut butter. Add more water if needed. This makes approximately 1 cup. Reserve extra paste as an alternative to honey on your plate of apples and honey, or stir into oatmeal or yogurt for a healthy morning treat.
  • For dough, mix all dry ingredients in a large bowl. Quickly work the cold butter into the flour mixture. One tip that my mom taught me is to shred the frozen butter into the flour with a cheese grater. It makes it easier to combine in with the flour. Smush the butter into the flour with your fingers, making small pea-sized clumps. In a separate small bowl, mix lemon juice, yogurt, almond extract and water. Add liquids to the dough mixture just until combined. Do not overmix! Form a ball and wrap it in plastic wrap. Chill in the fridge for at least an hour or up to two days in advance.
  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Mix apples with lemon juice and zest, vanilla, cinnamon and honey. On a floured surface, roll out the dough into a rough 12-inch circle (doesn’t have to be perfect). Put the dough on the lined baking sheet and spread with a ¼-inch layer of fig paste evenly to the edges. Pile the apple mixture evenly on top of the fig paste in the center of the dough, stopping 2 to 3 inches before the edge of the dough all around. Fold the edges of the dough from the apples outward toward the center, pinching it together to make it stick. Pull it tight and thin.
  • Beat the egg and splash of water with a fork. Brush egg wash on the outside of the dough, then sprinkle with sugar, if using. Bake on the middle rack for 40 to 45 minutes until browned. If desired, garnish with a drizzle of honey and almond butter mixed together.

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