Put all filling ingredients in a 4 quart/liter pot and cook on a low flame for approximately 20 minutes or until soft (This is preferred over using fresh fruit so dough doesn’t get soggy).

Allow to cool (This takes up to an hour! It can be done a day in advance).

In a mixer, or by hand, mix together the dough ingredients.

Divide in four (each weighs approximately 215 grams/7.5 ounces in case you want to be exact!) and roll each into a 9×13 rectangle.

Spread one fourth filling on each piece of dough, and roll up jelly roll style.

Slice (you will get approximately eight slices to a roll) and put “standing up” (in exact position it was sliced) in a baking pan lined with Gefen Parchment Paper.

Mix together syrup ingredients in a small bowl. Spoon over apple knishes.

Bake at 350 degrees Fahrenheit/180 degree Celsius for half an hour or until golden.