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1½ teaspoons (10 g) honey
For the croissant dough
Make a croissant dough following the directions on this page, using
1¾ cups (420 g) of water. Using a rolling pin, roll out the dough to a
thickness of ¼ inch (5 mm), then cut out the turnovers using a cookie
cutter.
For the filling
Peel, halve, and core the apples. Dip each apple half into the brown
sugar–cinnamon mixture.
For the egg wash
In a bowl, whisk together the egg yolks, cream, and honey, and
strain through a conical sieve.
For assembly and finishing
Place each coated apple half in a dough circle, and close like ravioli,
wetting the edges slightly so that they seal together. Place the
turnovers on a baking sheet lined with parchment paper. Brush with
the egg wash (reserving half). Refrigerate for 2 hours.
Preheat the oven to 350°F (175°C). Remove the turnovers from the
refrigerator, brush with a second layer of the egg wash, and use the
back of a knife to create the lines. Bake in the oven for 20 minutes,
then cool on a rack.