·Pastry dough can be chilled up to 1 day.
·"Newtons" can be baked 6 hours ahead. Slice pastries, then reheat, uncovered, in a preheated 350°F oven about 15 minutes.
Recipe information
Yield
Makes 8 servings
Ingredients
For pastry dough
For apple compote
For honey cream
Special Equipment
Preparation
Make pastry dough:
Step 1
Whisk together flour, 1/4 cup sugar, baking powder, and salt in a large bowl, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal. Drizzle with beaten whole eggs and gently stir with a wooden spoon (or pulse in processor) until incorporated.
Step 2
Turn dough out onto a lightly floured surface and gently knead a few times (dough will be very soft). Gently press into a ball and flatten into a 6-inch square. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
Make compote while dough chills:
Step 3
Put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
Step 4
Peel, quarter, and core apples, then cut into 3/4-inch pieces. Stir together butter, zests, sea salt, cardamom, and honey in a 13- by 9-inch glass baking dish, then add apples, stirring to coat, and spread in an even layer.
Step 5
Roast apples in upper third of oven, stirring occasionally, until very tender and any liquid is absorbed, 1 1/4 to 1 1/2 hours. Stir in Calvados (if using) and cool compote 20 minutes. (Leave oven on.)
Assemble "Newtons":
Step 6
Put dough on top of 2 overlapping sheets of wax paper, then top with 2 more overlapping sheets and roll out dough into a square slightly larger than 12 inches (1/8 inch thick). Remove top sheets of paper and trim dough with a small knife into a 12-inch square. Loosely roll dough (with bottom sheets of paper) around rolling pin, then unroll, wax paper side up, onto a parchment-lined baking sheet. Carefully remove wax paper and cut dough into 3 (4-inch-wide) pieces. (If dough becomes too soft to work with, chill briefly.)
Step 7
Spoon one third of apple compote along a long side of each rectangle, leaving a 3/4-inch border on long edge and a 1/2-inch border on either end.
Step 8
Brush some of egg wash along all 4 sides of 1 rectangle, then fold pastry in half lengthwise, covering compote completely. Seal edges (including ends) by crimping with a fork dipped occasionally in granulated sugar. Form 2 more pastries in same manner, then chill on baking sheet 15 minutes. Brush pastries with remaining egg wash and lightly sprinkle with remaining tablespoon granulated sugar.
Step 9
Bake in upper third of oven until golden, 15 to 20 minutes. Cool to warm on baking sheet on a rack.
Make cream while pastries cool:
Step 10
Beat together heavy cream and crème fraîche in a bowl with an electric mixer at high speed until thickened, about 5 minutes. Fold in honey and sea salt until just combined.
Step 11
Cut pastries crosswise into 1 1/4-inch-wide slices with a serrated knife. Dust generously with confectioners sugar and serve with honey cream.
