Ingredients:

  • 2 cups All-Purpose Flour (250 g), plus extra for dusting
  • 1 Tbsp Granulated Sugar (15 g)
  • 1/2 tsp Fine Sea Salt (3 g)
  • 8 oz Unsalted Butter (225 g), very cold, diced
  • 1/2 cup Ice Water (120 ml), plus more if needed
  • 3 large Bramley or Granny Smith Apples (approx. 750 g), peeled, cored, and diced
  • 1/4 cup Light Brown Sugar (50 g), packed
  • 1 Tbsp Cornstarch (8 g)
  • 1 tsp Ground Cinnamon (5 g)
  • Pinch Freshly Grated Nutmeg (1 g), optional
  • 1 tsp Lemon Juice (5 ml)
  • 1 large Egg, beaten with 1 tsp milk (for egg wash)
  • 2 Tbsp Demerara Sugar (30 g), for sprinkling

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, sugar, and salt in a large bowl.
  2. Cut in the Butter: Add the cold butter cubes. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles coarse crumbs with visible, pea-sized chunks of butter remaining.
  3. Hydrate: Slowly stream in the ice water, mixing gently with a fork until the dough just comes together. Do not overwork.
  4. Chill (First Rest): Form the dough into a rough rectangle, wrap tightly in cling film, and chill for 30 minutes.
  5. Prep Apples: While the dough chills, combine the diced apples, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice in a bowl.
  6. Pre-Cook (Optional, Recommended): Lightly sauté the apple mixture in a pan for 3–5 minutes until slightly softened but still holding their shape. Cool completely before assembly.
  7. Roll and Fold (The Laminate): On a lightly floured surface, roll the chilled dough into a long rectangle (approx. 1/4 inch thick). Perform a letter fold (fold the top third down, then the bottom third up).
  8. Chill (Second Rest): Rotate the dough 90 degrees, wrap, and chill for 15 minutes.
  9. Cut the Pastries: Roll the chilled dough out to about 1/8 inch thickness. Cut into 6 equal squares or rectangles (approximately 6x4 inches).
  10. Fill: Spoon 2–3 tablespoons of the cooled apple mixture onto one half of each square, leaving a 1-inch border.
  11. Seal: Brush the edges with the egg wash. Fold the empty side of the dough over the filling to form a triangle or rectangle.
  12. Crimp and Vent: Press the edges firmly to seal, then use a fork to crimp them securely. Cut 2–3 small slits in the top of each pastry to allow steam to escape. Preheat oven to 400°F (200°C).
  13. Final Wash and Sugar: Place the pastries on a parchment-lined baking sheet. Brush the tops generously with the remaining egg wash and sprinkle with Demerara sugar.
  14. Bake: Bake for 25–30 minutes, rotating the tray halfway through, until the pastry is deep golden brown and the filling is bubbling slightly.
  15. Cool: Transfer to a wire rack. Serve warm or at room temperature.