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1
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.
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2
Drizzle with beaten whole eggs and gently stir with a wooden spoon (or pulse in processor) until incorporated.
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3
Turn dough out onto a lightly floured surface and gently knead a few times (dough will be very soft).
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4
Gently press into a ball and flatten into a 6-inch square.
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5
Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
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6
Put oven racks in upper and lower thirds of oven and preheat oven to 400F.
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7
Peel, quarter, and core apples, then cut into 3/4-inch pieces.
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8
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.
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9
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.
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10
Stir in Calvados (if using) and cool compote 20 minutes.
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11
(Leave oven on.)
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12
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).
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13
Remove top sheets of paper and trim dough with a small knife into a 12-inch square.
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14
Loosely roll dough (with bottom sheets of paper) around rolling pin, then unroll, wax paper side up, onto a parchment-lined baking sheet.
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15
Carefully remove wax paper and cut dough into 3 (4-inch-wide) pieces.
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16
(If dough becomes too soft to work with, chill briefly.)
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17
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.
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18
Brush some of egg wash along all 4 sides of 1 rectangle, then fold pastry in half lengthwise, covering compote completely.
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19
Seal edges (including ends) by crimping with a fork dipped occasionally in granulated sugar.
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20
Form 2 more pastries in same manner, then chill on baking sheet 15 minutes.
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21
Brush pastries with remaining egg wash and lightly sprinkle with remaining tablespoon granulated sugar.
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22
Bake in upper third of oven until golden, 15 to 20 minutes.
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23
Cool to warm on baking sheet on a rack.
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24
Beat together heavy cream and creme fraiche in a bowl with an electric mixer at high speed until thickened, about 5 minutes.
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25
Fold in honey and sea salt until just combined.
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26
Cut pastries crosswise into 1 1/4-inch-wide slices with a serrated knife.
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27
Dust generously with confectioners sugar and serve with honey cream.
