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Parve
Easy
10 Servings
Allergens 
1 Hour, 30 Minutes
Diets
This recipe uses store-bought raw challah dough, making it a much faster, delicious dessert!
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 frozen raw challah, thawed (or enough challah dough for 1 challah)
2 tablespoons coconut oil or butter
1/3 cup Gefen Maple Syrup
3 apples, peeled, cored and chopped
1/2 tablespoon Gefen Cinnamon
1 teaspoon vanilla
1 tablespoon cornstarch, mixed with 1 tablespoon water
3 tablespoons brown sugar
1/2 cup Haddar Baracke Halva
1/2 cup chopped pecans
1-2 tablespoons maple flakes (optional)
1/4 cup caramel (I used leftover date caramel from my chocolate caramel cups)
Preheat oven to 350 degrees Fahrenheit.
In a saucepan, melt coconut oil over medium heat. Mix in maple syrup and let it start to bubble. Once it bubbles, mix in apples, cinnamon and vanilla. Allow to cook for about five to eight minutes, until apples begin to soften. Mix cornstarch with water until it has dissolved. Add cornstarch mixture to saucepan. Cook for another few minutes until it has thickened. Allow to cool.
In the meantime, on a floured work surface, roll out challah dough into a large rectangle. Sprinkle brown sugar over dough, then spread on cooled apple mixture, then spread on halva and pecans. Sprinkle on maple flakes if desired.
Roll up and then cut in half to form two skinnier rolls with insides exposed. Twist the two rolls together and place into a greased loaf pan.
Bake for about 15 minutes. Remove from oven and brush with caramel. Bake for an additional 20 minutes.
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Loaf pan size? What size loaf pan do you use for the Caramel Apple Halva babka?