My husband couldn't have been more delighted when I told him he'd have to judge a dessert nosh-off, unless perhaps I told him Jessica Alba was serving it to him. In the nude. Alas Ms. Alba was not available. Poor Husband.

The Tartlettes:

First I made a traditional recipe: Apple & Honey Tartlettes. These are always a hit because people love individually portioned foods. I guess it makes them feel special--like a whole tart was made just for them. This recipe is uber quick since it calls for store-bought puff pastry shells. (Generally I like to make things from scratch, but puff pastry is quite complicated for even the experienced home chefs to make at home.) After allowing the shells to thaw a bit, I roll them out to about 5 inches in diameter, top with sliced, seasoned apples, and pop in the oven. When they're done baking drizzle with honey, and serve a la mode with vanilla ice cream. Garnish with a sprinkle of cinnamon sugar, or a sprig of mint. So lovely.

Apple and honey tartlette

The Trifle:

Trifles rose to fame in American and British households in the 1700s. A “Proper English Trifle” was made with real egg custard poured over stale sponge cake soaked in fruit and sherry. In this Toffee Apple and Honey trifle, traditional Rosh Hashanah flavors are used. Considering the praise it got on recipezaar, it sounded like a good non-trad, unexpected alternative.

I encountered a few challenges when I prepared this recipe. First, I don’t own a trifle dish, which really lends to the visual appeal of this dessert. I decided a glass bowl would do for the nosh-off, and determined to find myself a cheapie trifle set before Rosh Hashanah if the recipe won out. Second, after searching three stores for the Skor or Heath Toffee bits called for in the recipe (I know--sometimes the easiest things are the most difficult to find) I just bought individual Skor bars, and I mashed those up myself. The cooking itself wasn't difficult, but was more involved than the tartlettes.

Toffee Apple and Honey Trifle: The layering.Toffee Apple and Honey Trifle: Completely constructed.

Verdict:

While both desserts were a huge hit with my husband, we agreed that the trifle was a bit too cloyingly sweet to serve to guests. The instant pudding mix and candy pieces in the trifle gave it a taste which suggested slumber party rather than dinner party--something you obviously avoid with the alcohol typically found in this dessert and omitted from this recipe. The tartlettes, on the other hand, were buttery, crispy, and delicious…and also perfectly portioned (though I would recommend an easy hand with the honey). The tartlettes were our winner!

Apple & Honey Tartlettes
Serves 6

• 1 package Pepperidge Farms Frozen Puff Pastry Shells
• 3 Granny Smith apples, peeled and cut into thin slices
• Juice of 1/2 a lemon
• 2 teaspoons sugar
• 1/2 teaspoon cinnamon
• Honey for drizzling
• Vanilla ice cream

1. Allow the puff pastry shells to thaw for 1/2 hour. Preheat the oven to 375 F.
2. On a lightly floured surface, use a rolling pin to gently roll the pastry shells to about 5 inches in diameter.
3. In a bowl, combine the apple slices with the lemon juice, sugar, and cinnamon, and stir well. Arrange the apple slices decoratively inside the pastry shells. Cook for 25 minutes.
4. Allow a minute or so to cool, then drizzle each tartlette with honey, and top with a scoop of vanilla ice cream. Garnish with a dusting of cinnamon sugar or a sprig of mint and serve.

Toffee Apple and Honey Trifle

• 2 loaves poundcake (plain is best)
• 6 apples, peeled and thinly sliced
• 1/4 cup butter
• 1 teaspoon cinnamon (or to taste)
• 2 cups whipping cream
• 14 ounces cream cheese
• 1/3 cup honey
• 1 box vanilla instant pudding mix
• 1 bag hershey Skor English toffee bits (or Heath chips)

1. Prepare the various layers of the trifle so they are all ready to assemble together: Slice the pound cakes down the middle length-wise, then slice each loaf into 10 to 12 slices, resulting in 20 to 24 cubes per loaf for a maximum of 48 cubes.
2. Saute the apples in the butter until soft. Add the cinnamon and mix well to coat all the apple slices.
3. In the bowl of an electric mixer, combine the whipping cream, cream cheese, honey and vanilla pudding.
4. Toss the Skor bits into the food processor and whirl until finely chopped.
5. Now assemble the trifle in a large clear bowl with straight (ish) sides. This makes a large quantity so you may have up to three layers.
6. First lay down a layer of cake cubes, then cover with the sauteed apples.
7. Then cover with a generous layer of whipped cream and sprinkle with a ground Skor bits.
8. Repeat the layers until all the ingredients have been used up, ending in a layer of Skor bits.

Note: I actually had more cake than necessary, so I had a layer of cake and cream in the middle beforestarting over with another layer of cake.