Ingredients

Makes 8 servings

　　

For pastry dough

2 cups all-purpose flour

　　1/4 cup plus 1 tablespoon granulated sugar

　　1/2 teaspoon baking powder

　　1/4 teaspoon salt

　　1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes

　　2 large eggs, lightly beaten

　　1 large egg yolk, lightly beaten with 1 tablespoon water

　　

For apple compote

2 pounds Gala apples (about 4)

　　3 tablespoons unsalted butter, melted

　　1 teaspoon finely grated fresh orange zest

　　1 teaspoon finely grated fresh lemon zest

　　Pinch of fine sea salt

　　Pinch of ground cardamom

　　3 tablespoons mild honey

　　1 tablespoon Calvados or apple brandy (optional)

　　

For honey cream

1/2 cup chilled heavy cream

　　1/2 cup crème fraîche or sour cream

　　1/4 cup mild honey

　　1/8 teaspoon fine sea salt

　　Garnish: confectioners sugar; toasted sliced almonds

　　

Special Equipment

parchment paper

　　

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.

　　Cooks' notes:

　　·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.