Apple Turnovers

 

When the first few nights turn chilly, all thoughts go to baking—and apples. These turnovers are a classic guaranteed to fill your kitchen with the homey smells of fall. You also use this wonderful, flaky dough to make open-faced rustic tarts called galettes. If you don’t want to make all of the turnovers at once, you can freeze some of the dough, well wrapped. Defrost in the refrigerator before rolling it out.

What you will need

10 oz. (2-1/4 cups) all-purpose flour

1 tsp. granulated sugar

1/2 tsp. table salt

6 oz. (12 Tbs.) unsalted butter, cut into small pieces and chilled

1/2 cup ice water

About 3 Tbs. all-purpose flour

About 3/4 cup granulated sugar

4 large apples (about 2 lb. total), peeled, halved, and cored; each half quartered lengthwise

About 1 tsp. ground cinnamon

2 Tbs. unsalted butter, melted

Granulated sugar, for sprinkling

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