Chaussons aux Pommes

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll Rough Puff Pastry into a 21×13-inch rectangle (about ⅛ inch thick). Using a 4-inch fluted round cutter, cut out 15 circles, making sure to cut closely to previous cut. Discard scraps. Gently roll and stretch circles into 5½×4-inch ovals. Place on prepared pan. (Cover first layer with parchment paper, and stack a second layer on top; no need to use a second pan.) Freeze until dough is firm, about 5 minutes.

In a small bowl, whisk together egg yolks and 1 tablespoon (15 grams) water. Brush ovals with egg wash. Divide Apple Filling (about 1 tablespoon or 19 grams each) among pastry ovals. Fold ovals in half, creating a pocket, gently pressing together edges to seal. Return to pan. Brush tops with egg wash, and freeze until egg wash is set, about 5 minutes. Brush with egg wash again; freeze for 5 minutes more.

In a small microwave-safe bowl, heat sugar and remaining 2 tablespoons (30 grams) water on high until sugar dissolves, about 30 seconds, stirring as needed.

Line a baking sheet with parchment paper. Place half of pastries on prepared pan; return remaining pan of pastries to freezer. Using a small sharp knife, gently score desired design into top of pastries. Using a wooden pick, poke 4 to 5 holes discreetly in design to vent.

Bake until pastry is puffed and golden brown, about 20 minutes, rotating pan halfway through baking. Brush with simple syrup, and bake until deep golden brown and top of pastry looks dry and shiny, 1 to 3 minutes more. Let cool on pan on a wire rack for at least 15 minutes. Repeat with remaining pastries. Serve warm or at room temperature. Best served same day.

Freeze butter until firm, 15 to 20 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, beat cold butter, flour, and salt at low speed just until butter is coated with flour. With mixer on low speed, add ⅔ cup (160 grams) ice water in a slow, steady stream, beating just until dough comes together, about 1 minute, stopping to scrape sides of bowl and turn dough to help dough hydrate evenly. (There will still be large pieces of butter. It is OK if a few dry bits remain). (See PRO TIP.)

Turn out dough onto a lightly floured surface, and roll into a 9-inch square. Wrap in plastic wrap, and refrigerate for 45 minutes to 1 hour.

On a lightly floured surface, roll dough into an 18×10-inch rectangle, lightly flouring surface and top of dough as needed. Fold dough in thirds like a letter. Rotate dough 90 degrees; roll into an 18×10-inch rectangle, and fold in thirds like a letter. Repeat procedure for a third and final turn. Wrap dough in plastic wrap, and refrigerate for at least 1 hour. (If at any point the butter is too soft after a fold, wrap in plastic wrap,

In a medium saucepan, combine apples, sugar, orange zest and juice, and Quatre Épices Spice Mix. Bring to a boil over medium-high heat, stirring frequently. Cover and reduce heat to medium-low; cook, stirring frequently, until apples are softened, about 10 minutes. Remove from heat; using a potato masher or a fork, roughly mash apples until pieces are about ¼ inch. Stir in raisins and vanilla. Let cool completely before using.

In a small bowl, whisk together all ingredients. Store in an airtight container.