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Apple & Honey Hand Pie Pocket

Micah Siva



Rosh Hashanah, the Jewish New Year, usually falls in September or October, and is typically celebrated by eating apples dipped in honey (or sometimes sugar) to signify a sweet start to a new year. It is customary to say “Shanah Tova Umetukah,” meaning a good and sweet year, giving us all the more reason to tuck into something sweet!

Baking with your kids is such an easy way for you both to embrace the holiday and to create a family tradition. You don’t need to have grown up with Jewish family members or have a traditional family recipe to share with your kids. These Apple & Honey Hand Pies are fun to make and to eat, no matter your kid’s age. We’ve outlined sample tasks that children aged 2 – 9 years can help get involved with, but every child is different, so feel free to adapt it to whatever works best for your family.

Ingredients for 4 hand pies

  • 2 Tbsp. butter
  • 2 granny smith apples
  • ¼ cup honey
  • 1 tsp. cinnamon
  • ½ tsp. vanilla
  • 1 tsp. flour
  • 1 sheet puff pastry, thawed
  • 1 egg


1. Preheat the oven to 400°F. Line a tray with baking paper.

2. Peel and dice the apples into a small, ¼ inch pieces
2 years+: help pass you apples to wash.
4-6 years: wash the apples.
7+: peel the apples, help chop the apples using a small or plastic knife.

3. Melt butter in a large skillet over medium heat.

4. Add chopped apples, and cook for 3-5 minutes, or until apples begin to soften.

5. Add honey, cinnamon, vanilla and flour, stirring to combine.
2+: mix ingredients.
4+: measure all ingredients.

6. Pour in water, bring to boil and let simmer until thickened. Set aside.

7. Transfer the puff pastry sheet to the baking tray.
2+: unroll the puff pastry sheet.

8. Cut the puff pastry into 4 squares, and each square into 2 triangles.
6+: cut the pastry with a plastic knife, if comfortable.

9. Spoon 2 tbsp of the apple filling into the middle of half of the triangles.
4+: spoon the filling onto each triangle.

10. Gently place the other pastry triangles on top, and seal with a fork along the edges.
6+: top each pie, and seal with a fork.

11. Make 1-2 slits in the top to allow steam to escape.

12. In a small bowl, whisk the egg, lightly brush each pie with the egg.
2+: paint top of each pie.
4+: whisk egg and brush each pie.
6 +: crack and whisk eggs and brush pies.

13. Bake for 15-20 minutes or until golden.

14. Serve warm.

Micah Siva

Micah Siva is a trained chef, Registered Dietitian, recipe writer, food photographer, and Jewish cook. Her love for food began in her grandmother’s kitchen, where she learned about the importance of food in celebrating holidays, bringing family together, and keeping traditions alive. She strives to modernize the foods she grew up on, adding her own unique spin on everything from matzah balls to latkes. Through her personal blog, (Nosh with Micah), she shares delicious, plant-forward recipes that are chef-created , dietitian approved, and guaranteed delicious.