Hawaij-Spiced Apple Galette with Salt­ed Hon­ey Glaze 

Hawaij is an irre­sistible, heady spice blend that has roots in Yemenite Jew­ish cook­ing. The fra­grant tra­di­tion endures in two dis­tinct ver­sions today: There’s a savory hawaij used for soups and stews, and a blend meant for cof­fee (often called kafe hawaij or ​“hawaij for cof­fee”). But the won­der­ful warmth of the lat­ter is equal­ly at home in baked goods.

Serves 8 to 10 

Time: 4 hours

For the crust

11/4 cups (162g) all-pur­pose flour

11/2 tea­spoons (7g) gran­u­lat­ed sugar

1 tea­spoon (3g) hawaij-for-cof­fee spice blend

11/2 tea­spoons (5g) Dia­mond Crys­tal kosher salt

31/2 ounces (7 tablespoons/​100g) unsalt­ed plant-based but­ter or mar­garine (stick-style), cubed and well chilled

3 table­spoons (45mL) ice water

For the filling

2 pounds (910g) tart apples

(6 to 7 medi­um), such as Granny Smith, peeled, cored, and cut into rough­ly 1/4‑inch-thick slices (about 6 cups)

1/3 cup plus 1 table­spoon (80g) gran­u­lat­ed sugar

2 table­spoons (16g) all-pur­pose flour

1 1/2 tea­spoons (8mL) apple cider vinegar

1 table­spoon (9g) hawaij-for-cof­fee spice blend

1/2 tea­spoon Dia­mond Crys­tal kosher salt

For assem­bling the galette All-pur­pose flour, as need­ed 1 egg, for egg wash

Turbina­do sug­ar, for sprinkling

For the glaze and finishing

1/3 cup (80mL) honey

1 table­spoon (15g) packed light brown sugar

1 table­spoon (14g) unsalt­ed plant-based but­ter or mar­garine (stick-style)

1/4 tea­spoon Dia­mond Crys­tal kosher salt

Flaky sea salt, for finishing

Make the crust: In the bowl of a food proces­sor, pulse the flour, gran­u­lat­ed sug­ar, hawaij, and salt. Add the but­ter and pulse until the mix­ture resem­bles peas and lentils. Driz­zle in the ice water and pulse just until the dough holds togeth­er when pressed between your fin­gers. Trans­fer to a clean sur­face and knead just 2 or 3 times until it comes togeth­er. Shape into a 1/2‑inch-thick disc, wrap tight­ly in plas­tic wrap, and refrig­er­ate until firm, at least 1 hour or up to 2 days.

Make the fill­ing: In a large bowl, toss togeth­er the apples, gran­u­lat­ed sug­ar, flour, vine­gar, hawaij, and salt.

Assem­ble the galette: Line a rimmed bak­ing sheet with parch­ment paper. On a light­ly floured sur­face, roll out the chilled dough into a 14-inch disc about 1 /8 inch thick. (If it cracks as you start, cov­er with plas­tic wrap and let rest for 5 min­utes before rolling again.) Trans­fer the dough to the pre­pared pan by rolling it onto the pin, then unrolling it onto the bak­ing sheet. Mound the apples in the cen­ter, leav­ing a 11/​2‑inch bor­der. Fold the edges up over the fill­ing and refrig­er­ate until firm, at least 30 minutes.

Pre­heat the oven to 375°F. In a small bowl, whisk the egg with 1 table­spoon water. Brush over the crust and sprin­kle with Turbina­do sug­ar. Bake until the crust is gold­en, 50 to 55 min­utes, tent­ing loose­ly with foil after 30 min­utes if the apple edges begin to brown too quickly.

Make the glaze: While the galette is still hot, com­bine the hon­ey, brown sug­ar, but­ter, and kosher salt in a small saucepan over medi­um heat. Cook, stir­ring, until smooth and slight­ly thick­ened, 1 to 2 min­utes. Brush half of the glaze over the apples, then let the galette cool com­plete­ly, at least 1 hour. Fin­ish with a light sprin­kle of flaky sea salt before serving.

Slice and serve with the remain­ing glaze for driz­zling (if it firms up, gen­tly reheat on the stove­top to loosen).

The dough can be pre­pared up to 2 days in advance, tight­ly wrapped, and refrig­er­at­ed, or frozen for up to 1 month (thaw overnight in the refrig­er­a­tor). The unbaked galette can be assem­bled up to 1 day ahead; cov­er it loose­ly in plas­tic wrap, refrig­er­ate on a parch­ment paper – lined bak­ing sheet, then brush the crust and bake as direct­ed. Left­overs keep at room tem­per­a­ture for 1 day or can be loose­ly cov­ered and refrig­er­at­ed for up to 3 days.

From A YEAR OF JEW­ISH JOY: Inspired Recipes, Rit­u­als, and Tra­di­tions for Beau­ti­ful Cel­e­bra­tions, by Rebekah Lowin, pub­lished by Har­vest, Sep­tem­ber 8, 2026. Reprint­ed cour­tesy of Harper­CollinsPub­lish­ers