Directions:
- Make pastry dough: 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.
- 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: Put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
- 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.
- 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 : 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.)
- 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.
- 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.
- 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: 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 603.98 Kcal (2529 kJ) | ||
| Calories from fat | 330.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.69g | 56% | |
|---|---|---|---|
| Cholesterol | 159.09mg | 53% | |
| Sodium | 165.56mg | 7% | |
| Potassium | 244.47mg | 5% | |
| Total Carbs | 57.67g | 19% | |
| Sugars | 32.02g | 128% | |
| Dietary Fiber | 4.42g | 18% | |
| Protein | 8.61g | 17% | |
| Vitamin C | 6.4mg | 11% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 12.1mg | 67% | |
| Calcium | 64mg | 6% | |
| Amount Per 100 g | |||
| Calories | 244.07 Kcal (1022 kJ) | ||
| Calories from fat | 133.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.83g | 56% | |
|---|---|---|---|
| Cholesterol | 64.29mg | 53% | |
| Sodium | 66.9mg | 7% | |
| Potassium | 98.79mg | 5% | |
| Total Carbs | 23.31g | 19% | |
| Sugars | 12.94g | 128% | |
| Dietary Fiber | 1.79g | 18% | |
| Protein | 3.48g | 17% | |
| Vitamin C | 2.6mg | 11% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 4.9mg | 67% | |
| Calcium | 25.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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