Caramel Apple Halva Babka

1 frozen raw challah, thawed (or enough challah dough for 1 challah) 
2 tbsp coconut oil or butter
1/3 cup maple syrup
3 apples, peeled, cored and chopped
1/2 tbsp cinnamon
1 tsp vanilla 
1 tbsp cornstarch 
3 tbsp brown sugar 
1/2 cup halva 
1/2 cup chopped pecans 
1-2 tbsp maple flakes (optional)
1/4 cup caramel (I used leftover date caramel from my previously posted chocolate caramel cups)

Preheat oven to 350°F. 
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 5-8 minutes, until apples begin to soften. Mix cornstarch with 1 tbsp water until it has dissolved. Add cornstarch mixture to saucepan. Cook for another few minutes until it has thickened. Allow to cook. 
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 2 skinnier rolls with insides exposed. Twist the 2 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.

Note: this recipe is likely delicious without the caramel – you can just brush with egg and sprinkle with some brown sugar and cinnamon.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s