Delicious Apple Pastries

 Ingredients:

 Dough:

 220 g all-purpose flour 

2 tbsp packed brown sugar 

1 tsp salt 

1 1/2 tsp instant yeast 

200 ml hot water 

2 tbsp butter at room temperature

 Filling: 

280 g apples - peeled, cored, and chopped

 3 tbsp butter

 100 g packed brown sugar 

1 1/2 tbsp all-purpose flour 

1/4 tsp salt 

1/4 tsp ground cinnamon

 1/4 tsp ground nutmeg

 Glaze: 

2 tbsp butter 

100 g confectioners' sugar/powdered sugar 

1/2 tsp vanilla extract

 4 tsp milk 

Directions: 

1. In a large bowl, mix together 110 g of the flour, instant yeast, 2 tbsp of the brown sugar and 1 teaspoon of the salt.
2.  Add the butter and water and beat until well combined. 
3. Add the remaining flour and beat until well combined.
4.  Place the dough onto lightly floured surface and with your hands, knead the dough for about 10 minutes. 
5. Make a large ball from the dough and place into a greased bowl. 
6. Turn the dough ball in the bowl evenly.
7.  With plastic wrap, cover the bowl and keep aside for about 1 hour.
8.  Meanwhile for the filling, in a bowl, mix together 1 1/2 tbsp of the flour, 100 g. of the brown sugar, cinnamon, nutmeg and 1/4 tsp of the salt. 
9. In a medium pan, mix together 3 tbsp of the butter, apples and the flour mixture on medium-high heat.
10.  Bring everything to a boil and reduce the heat to low. 
11. Simmer for about 5 minutes and remove everything from the heat, then keep aside to cool completely.
12. 
    
13.  Now, place the dough onto a floured surface and with your hands, punch it down.
14. Cover and keep everything on a floured surface for about 15 minutes. 
15. With a rolling pin, roll the dough into a 13x8-inch/33x20 cm rectangle. 
16. Arrange the dough rectangle onto a greased baking sheet. 
17. Carefully, turn the baking sheet onto a smooth surface.
18.  Place the filling mixture over the center third of the dough. With a sharp knife, make the cuts in the dough along the right side, starting each cut about 1/4 inch/1 cm from the filling mixture. 
19. Cut to the edge of the dough strip, with each cut angled to about 4 o'clock. Each strip of dough should be about 1-inch/2 cm thick. Repeat with the left side of the dough, angling the cuts to 8 o'clock.
20.  From the top, fold the dough strips across the filling mixture, alternating left and right. 
21. With your hands, pinch the top and bottom ends of the pastry to seal in the filling.
22.  With a plastic wrap, cover the pastry and keep it at room temperature for about 30-40 minutes.
23.  Set your oven to 375°F/190°C.
24.  Arrange the pastry on the baking sheet and cook everything in the oven for about 10 minutes.
25.  Now, cover everything with a sheet of foil and cook it all in the oven for about 10 minutes more. 
26. Remove everything from the oven and keep it aside to cool completely. 
27. Meanwhile for the glaze in a pan, heat the butter on medium heat.
28.  Cook everything for about 5 minutes, swirling the pan occasionally. 
29. Transfer into a bowl and keep aside to cool slightly.
30.  Add the vanilla extract and confectioners' sugar and stir to combine. 
31. Slowly, add the milk, stirring continuously until well combined. 
32. Pour the glaze over the pastry and serve.