Ingredients:

  • 2 1/2 cups (315g) all-purpose flour, plus extra for dusting
  • 1 teaspoon (5g) granulated sugar
  • 1 teaspoon (5g) salt
  • 1 cup (226g) unsalted butter, very cold and cut into 1/2-inch cubes
  • 6-8 tablespoons (90-120ml) ice water
  • 3 medium apples (about 1 1/2 pounds, 680g) such as Granny Smith, Honeycrisp, or Fuji, peeled, cored, and diced
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (30ml) unsalted butter
  • 1/2 teaspoon (2.5ml) ground cinnamon
  • 1/4 teaspoon (1.25ml) ground nutmeg
  • 1 tablespoon (15ml) lemon juice
  • 1 tablespoon (7.5g) cornstarch
  • 1 large egg
  • 1 tablespoon (15ml) milk or water
  • Coarse sugar (turbinado or sanding sugar) for sprinkling (optional)

Instructions:

  1. Combine flour, sugar, and salt in a food processor. Pulse in cold butter until mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough just comes together.
  2. Flatten the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
  3. Melt butter in a saucepan over medium heat. Add diced apples, sugar, cinnamon, and nutmeg. Cook until apples are softened but still hold their shape. Stir in lemon juice and cornstarch. Let cool completely.
  4. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut into 6 equal squares (or circles, using a cutter).
  5. Place a generous spoonful of apple filling in the center of each dough square.
  6. Fold the dough over the filling to form a triangle or half-moon shape. Crimp the edges with a fork to seal.
  7. Place the assembled turnovers on a parchment-lined baking sheet and chill in the refrigerator for 15 minutes. This helps prevent the pastry from shrinking during baking.
  8. Preheat oven to 375°F (190°C). Whisk together egg and milk/water for the egg wash. Brush the tops of the turnovers with the egg wash and sprinkle with coarse sugar, if desired.
  9. Bake for 20-25 minutes, or until golden brown and puffed.
  10. Let the turnovers cool slightly on the baking sheet before transferring to a wire rack to cool completely (or eat them warm!).