A Little Recipe

Prepare dry mix

In a large mixing bowl combine 3 cups all-purpose flour and 1 cup granulated sugar. Whisk briefly to combine. Add 1/2 teaspoon ground cinnamon and the 1 tablespoon lemon zest and whisk again so the aromatics are evenly distributed.

Cut in butter

Cut 12 tablespoons cold unsalted butter into 1/2-inch cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry mixture until it resembles coarse crumbs with some pea-size pieces of butter remaining. This creates a slightly crumbly, tender texture.

Incorporate wet ingredients

In a small bowl whisk together 1 large egg, 3 tablespoons whole milk, and 1 teaspoon vanilla extract. Pour the wet mixture over the crumbly flour-butter mixture and stir gently with a wooden spoon until it just comes together into a shaggy dough. Do not overmix; a slightly crumbly dough is fine.

Form dough

Turn the dough out onto a lightly floured surface and press gently to form a compact disk about 1 inch thick. If the dough is too dry to hold, add up to 1 tablespoon extra milk, 1 teaspoon at a time. Wrap the disk in plastic wrap and chill in the refrigerator for 20–30 minutes to firm the butter and hydrate the flour.

Prepare apple filling

While the dough chills, combine the diced apple (1 unit), 2 tablespoons brown sugar, and 1 teaspoon cornstarch in a small bowl. Toss to coat so the sugar and cornstarch evenly cover the apple. Let sit for 5–10 minutes — the sugar will draw a small amount of juice from the apple and the cornstarch will thicken it when baked.

Assemble

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Remove the dough from the refrigerator and place on a lightly floured surface. Roll or pat the dough to about 1/4-inch thickness. Using a 2.5–3 inch round cutter (or a glass), cut rounds from the dough. Gather scraps and re-roll once. Place a scant teaspoon of the apple filling in the center of each round, keeping it low and centralized so filling doesn't overflow. Fold the dough over the filling to make half-moon shapes or pinch edges to make small turnovers; alternatively, leave open for a little tart. Press edges to seal, using a fork to crimp if desired.

Egg wash and sugar

Beat the remaining egg and brush lightly over each pastry to give a golden finish. Sprinkle coarse sugar over the top for crunch. Arrange the pastries 1 inch apart on the prepared baking sheet.

Bake

Bake in the preheated 375°F (190°C) oven for 14–18 minutes, rotating the pan once halfway through, until the edges are golden brown and the tops are set. Smaller or thinner pastries will bake nearer the lower end of the time range; larger pieces may need a few extra minutes.

Cool and finish

Remove from the oven and transfer to a cooling rack. Let cool 10–15 minutes. If desired, dust lightly with 1 teaspoon powdered sugar before serving. Serve warm or at room temperature.