Here’s a step-by-step guide to crafting these delightful pastries, just like I learned in my family’s kitchen.

1. In a large bowl, combine the flour, sugar, and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs.
2. Gradually add the ice water, mixing until the dough just comes together. Wrap in plastic and chill for at least 30 minutes.
3. Preheat your oven to 375°F and line a baking sheet with parchment paper.
4. In another bowl, toss the diced apples with brown sugar, cinnamon, nutmeg, and lemon juice. Let the filling sit while you roll out the dough.
5. Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut into 4-inch circles using a cookie cutter or a glass.
6. Spoon about 1-2 tablespoons of the apple mixture into the center of each circle. Fold in half and press the edges with a fork to seal.
7. Brush the tops with beaten egg and sprinkle with turbinado sugar if desired.
8. Bake for 20-25 minutes or until golden brown and the filling is bubbly.
9. Let them cool slightly on a wire rack before serving. They’re best enjoyed warm!

Patience is key here—let them cool just enough to avoid burning your tongue, something I learned the hard way as an eager child in my abuela’s kitchen!