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1
Make the all-cheddar pastry dough. Combine the flour and salt in a food processor. Pulse to combine. Add the grated cheddar and pulse 3 or so times to just incorporate. Evenly pour the water on top. Continue to pulse-in short bursts-until the dough is evenly curdy and crumbly. If you grab some with your hands and squeeze, it should hold together easily.
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2
Lay a big piece of plastic wrap on a clean surface. Dump the dough onto it, then form into a square. Wrap with the plastic wrap, then press down gently so it tightly fills the plastic wrap.
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3
Chill the dough for at least 30 minutes or up to 2 days.
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4
When you're ready to make the turnovers, heat the oven to 375u00b0 F. Line a sheet pan with parchment or a silicone mat.
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5
Combine the prepped apples, brown sugar, and salt in a bowl. Hold off on the flour for now, so the sugar has a chance to draw out those appley juices.
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6
Remove the dough from the fridge and cut into 4 even pieces. If you want to be perfectly even, you can weigh them to confirm evenness-each should be about 86 grams.
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7
Dust a clean work surface with flour. Roll each dough square into a 6- by 6-inch square.
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8
Now add the flour to the apples and toss.
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9
Divide the apple mixture evenly among the dough squares. (Again, you can eyeball this, or measure-about 100 grams or heaping 1/2 cup each.) The apples should be focused in the center, but forming a diagonal line of sorts instead of a big mound.
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10
Close each turnover from corner to corner. You might need to gingerly stretch the dough over the apples. If it tears in any place, don't worry; you can pull a little dough from the edge to patch it up or just leave alone. Crimp the edges of each with a fork. Use a small, sharp knife to cut 2 or 3 slits in the top of each.
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11
Transfer to the prepared baking pan. Bake for 28 to 32 minutes, until the tops and bottoms are deeply browned.
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12
Eat warm or at room temperature, but hopefully the day-of. If you have any leftovers the next day, you can refresh them in a 375u00b0 F oven.
