iApple Turnovers

1. In a large bowl, whisk together the all-purpose flour and fine sea salt (for dough). Add the unsalted butter and toss to coat, then flatten the cubes into thin flakes with your fingertips.

2. Drizzle in the ice water a little at a time, tossing with a fork until the dough forms shaggy clumps. Press into a rough 6x8-inch rectangle, wrap, and chill 30 minutes.

3. On a lightly floured surface, roll the dough into a 6x18-inch rectangle. Fold in thirds like a letter, rotate 90 degrees, wrap, and chill 20 minutes.

4. Repeat the roll-and-fold (letter fold) one more time, chill 20 minutes, then perform a third roll-and-fold. Wrap and chill 30 minutes.

5. Meanwhile, make the filling: In a medium saucepan, combine the apples, granulated sugar, light brown sugar, lemon juice, ground cinnamon, ground nutmeg, cornstarch, and fine sea salt (for filling). Cook over medium heat, stirring, until the apples are just tender and the juices are thick and glossy, 6–8 minutes. Spread on a plate to cool completely.

6. Line two baking sheets with parchment. Dust the work surface with the all-purpose flour (for dusting), then roll the dough to a 10x20-inch rectangle about 1/8 inch thick. Trim edges for clean sides.

7. Cut into eight 5x5-inch squares. Place 2–3 tablespoons of cooled apple filling in the center of each square.

8. In a small bowl, beat the large egg with the water to make an egg wash. Brush the edges of each square with the egg wash.

9. Fold each square into a triangle, pressing to seal. Crimp edges with a fork, transfer to the prepared sheets, and chill 15 minutes.

10. Heat the oven to 400°F (200°C). Brush the tops with remaining egg wash, cut two small slashes on each for steam, and sprinkle with the turbinado sugar.

11. Bake until deeply golden, puffed, and the filling is bubbling at the vents, 20–25 minutes. Cool on a rack 10 minutes before serving.