Jewish Journal

Celebrate Sukkot with splendid autumn desserts

By Linda Morel, JTA

Posted on Sep. 21, 2010 at 7:05 pm

Apple pie in a filo crust and mulled pomegranate juice make a perfect Sukkot dessert combination. Photo by Linda Morel

Apple pie in a filo crust and mulled pomegranate juice make a perfect Sukkot dessert combination. Photo by Linda Morel

While most people equate Sukkot with autumn vegetables, I picture the holiday as a tea party. Among Jews who build sukkahs, the evening meal is the most popular time to gather inside these modern-day harvest huts.

Because temperatures often dip at night, I much prefer spending afternoon hours inside a sukkah with a favorite book. As sunlight dapples its pages, I enjoy nibbling cookies and sipping a cup of tea.

Held at the end of the growing season, Sukkot began in ancient Israel as a harvest festival. Just before the crops were gathered, Jews erected huts adjacent to the edges of their fields and lived inside them for a week. In Hebrew, one of these dwellings was called a sukkah, and sukkot evolved into the plural form of this word. Today, the holiday is observed for eight days.

Even in a world where food is gathered in supermarkets, many Jews still build sukkahs in their backyards or attach them to one side of their homes. Sometimes they share a communal sukkah constructed at their synagogues.

A contemporary sukkah is a quickly assembled shed made from wood or other materials. It has a lattice-work roof that supports greenery. This allows sunshine and moonlight to filter inside. Its walls are lined with dangling fall fruits and vegetables whose counterparts are cooked into recipes consumed during the holiday.
While people no longer live inside their sukkahs, it is customary, weather permitting, to eat as many meals as possible inside the huts.

Since the gap between lunch and dinner falls during the best part of an autumn day, I suggest throwing a Sunday afternoon tea party during Sukkot. It’s a convenient time for those who attend school or go to work. In many parts of the country, the temperature is likely to be more cooperative than at night.

My favorite part of social gatherings revolves around dessert. There’s nothing better than a generous portion of pastry, preferably homemade.

During my childhood, I not only loved sweets, but the gooier and more chocolate-laden the better. Over time I’ve gravitated to desserts typical of Sukkot celebrations — those composed of baked fruits.

Although flaky and delicious, Sukkot desserts usually don’t garner much attention. Perhaps that’s because they often overlap with the pastries that were served two weeks earlier on Rosh Hashanah. Apple cakes, apple pies and apple strudel are popular pastries at both holidays.

Sukkot desserts, however, are a distinct genre in Jewish cuisine. Traditional holiday sweets are made with fall fruits such as pears, plums and late-season berries.

Holiday pastries are studded as well with dried fruits, nuts and seasonal spices such as cinnamon, cloves, nutmeg and cardamom. Fruits that are abundant in seeds — notably pomegranates — also are popular in Sukkot baking. Their plentiful seeds symbolize fertility and hopes for a bountiful harvest.

Another group of dessert recipes popular at Sukkot are pastries that call for an etrog, a citrus fruit with a heady lemony scent. Known in English as a citron, an etrog is one of the four species that Jews wave in each of the four directions of the globe during Sukkot.

The other three species are contained in a lulav, which is made of three myrtle twigs, two willow twigs and a palm frond. Together, all four represent God’s dominion over Creation.

Observant Jews often go on a quest for the perfect etrog, one with unblemished skin and graceful proportions. In America, etrogs can be difficult to find, unless you scout for them in neighborhoods where observant Jews live or order them in advance from companies such as the Esrog Headquarters at (800) 550-7230.

Because of the etrog’s role in Sukkot ritual, Orthodox and Conservative Jews usually don’t cook with them until after Sukkot ends. While honoring the etrog, many traditional Sukkot pastry recipes call for lemon juice and zest.

As an outdoor hut, the sukkah inspires the most informal baked goods. Lemon bundt cakes, applesauce cakes, apple tortes, plum and raspberry crisps, pear and apple strudels, pumpkin breads, spice cakes, walnut squares and lemon pound cakes are popular Sukkot desserts.

I suggest serving these confections with coffee, tea, milk or club soda. But for a festive flair, I much prefer the garnet hue of mulled pomegranate juice.

What better way to celebrate Sukkot’s agrarian past than with a buffet of seasonal pastries beckoning under an open-air roof?

The following recipes were developed by Linda Morel.


For those who are afraid to attempt pie crust dough, this pie’s flaky crust is easy to finesse.

4 baking apples, such as Gala, Pink Lady or Cortland
1 teaspoon lemon juice
2 teaspoons sugar
2 teaspoons flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Dash salt
8 tablespoons unsalted butter
12 sheets packaged filo dough, defrosted

Peel and core apples, cut into wedges, then cut wedges into thin slices about 1/8 inch thick. Place slices into a large bowl and add the next seven ingredients. With a wooden spoon, gently stir apples until all ingredients are well incorporated. Cover with plastic wrap and reserve at room temperature.

In a small saucepan over low heat, melt butter.

Grease a 10-inch deep-dish pie pan with a small amount of additional butter; set aside.

To assemble pie:

Place the sheets of defrosted filo dough on a 12-by-16-inch sheet of parchment paper, cover with plastic wrap, then cover the plastic wrap with a clean, damp kitchen towel.

Lift 1 sheet of filo dough and place it on a second 12-by-16-inch piece of parchment paper. Re-cover the stack of filo dough with the plastic wrap and towel each time you remove a sheet of dough.

Using a soft-bristled basting brush, spread some of the melted butter over the surface of the first sheet of filo dough. Using the instructions above, remove another sheet of filo dough and place it over the buttered filo dough. Brush the second sheet with butter. When you’ve piled up and buttered 4 pieces of filo dough, gently lift the pile off the parchment and place it inside the pie pan.

Because the filo dough will extend beyond the edge of the pie pan, drape it evenly on both sides. This first pile of filo dough will not cover the entire bottom of the pan.

Repeat this procedure, brushing with butter each time, until you’ve made a second pile of 4 sheets of filo dough. Lift this pile off the parchment paper and place it at right angles to the first pile of sheets inside the pie pan.

Repeat this procedure until you’ve made a third pile of 4 sheets of filo dough. Lift this pile off the parchment paper and place it on a diagonal to the other 2 piles of filo inside the pie pan. You will have covered the entire surface of the pie pan.

Spoon the apple mixture evenly inside the pie pan. Fold over onto the apples the filo dough that’s draped beyond the pie pan. (The folded dough will not cover the entire surface of the apples.) Brush the folded dough surface generously with melted butter.

Bake in preheated 350 F oven for 50 minutes or until filo dough is lightly browned and apples are cooked through. Cool slightly before slicing. Serve with vanilla ice cream, if desired.

Makes 8 servings.

(Dairy or Pareve)

This seasonal dessert is a variation on the popular apple crisp.


4 firm, ripe pears, such as Bosc
2 firm, ripe plums
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
Dash salt


1/2 cup unsalted butter or margarine, at room temperature
1 cup chopped walnuts
1 cup dark brown sugar, packed
3/4 cup flour
1/4 teaspoon ground cinnamon

Coat a 10-inch deep-dish pie pan with nonstick cooking spray; set aside.

To prepare Filling:

Cut pears into wedges; peel and core the wedges.

Cut plums into wedges; remove the skin and discard the pits. Cut pears and plums into slices about 1/8 inch thick. Place slices in a large mixing bowl. Add lemon juice, spices and salt to the fruit. Using a wooden spoon, stir gently until all ingredients are well incorporated. Spoon fruit into prepared pie pan.

To prepare Topping:

Place all topping ingredients in a medium-size bowl. Using your hands, mix ingredients together until crumbly. Sprinkle over pears and plums in prepared pan.

Bake in preheated 350 F oven for 45 minutes, or until topping browns and fruit is heated through. Cool to warm.

Using a large serving spoon or pie server, place spoonfuls of Pear and Plum Crisp on dessert plates, keeping topping in place. Accompany with vanilla ice cream or sorbet if desired.

Makes 8 servings.

(Dairy or Pareve)

Original recipes for pound cake called for a pound each of butter, flour and sugar, which is how this pastry acquired its name. This recipe is smaller in scale. An etrog can be used in place of lemon, if desired.

1/2 pound (2 sticks) unsalted butter at room temperature or margarine (if using margarine, keep it refrigerated)
1 cup sugar
3 large eggs
1 tablespoon lemon juice
1/2 to 1 teaspoon grated lemon peel
1/4 teaspoon lemon extract
1 1/4 cups flour

Generously coat two 8-by-4-inch loaf pans with nonstick cooking spray; set aside.

Place butter or margarine in a large mixing bowl and beat it with an electric mixer until it turns pale yellow and almost fluffy, about 2 minutes at high speed.

Add sugar a little at a time and beat until mixture appears even fluffier. Add eggs, one at a time, beating well after each addition. Add the lemon juice, lemon peel and lemon extract, mixing until well incorporated.

Mix in the flour a little at a time, scraping down the sides of the mixing bowl a couple of times. Beat until well incorporated.

Pour half of the batter into each prepared pan. Bake in preheated 350 F oven for 40 minutes, or until tops are light brown and a tester inserted into the center of each comes out clean. Remove from oven and cool before slicing. Cakes freeze well.


Representing an abundant harvest, the seeds of pomegranates are difficult to handle. This recipe is an easy way to incorporate this festive fruit into Sukkot celebrations.

12 cups pomegranate juice (found at most supermarkets)
12 cinnamon sticks
3/4 teaspoon ground cloves
1/4 cup sugar

Place all ingredients into a medium-size saucepan. Cover and simmer over low heat for 20 minutes, stirring occasionally. Remove cinnamon sticks and set aside.

Pour mulled juice into teacups, preferably clear glass to show off the pomegranate’s glorious color. Place a cinnamon stick into each cup and serve immediately.

(Note: To serve in a sukkah, carefully pour the mulled juice into a large insulated beverage container to keep it warm. Serve with the cinnamon sticks.)

Makes 12 cups (about 12 servings).

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