2 1/2 cups (360 g) all-purpose flour
1 teaspoon kosher salt
3 tablespoons granulated sugar
18 tablespoons (2 1/4 sticks; 255 g) unsalted butter, frozen and cut into small cubes
6 to 8 tablespoons (90 to 120 ml) ice water
3 large firm-tart apples, (about 1 1/2 pounds total; see Cook's Note), peeled, cored, and cut into very thin (about 1/8-inch-thick) slices
1/2 cup (105 g) granulated sugar
2 tablespoons fresh lemon juice
1/2 teaspoon freshly grated lemon zest
2 teaspoons ground cinnamon
1 cup (120 g) confectioners' sugar
I recommend using only firm-tart apples in this recipe because with its high crust-to-filling ratio, it needs a little acidity to balance out all that richness. Any firm-tart variety will do nicely. A bench scraper is a useful tool when rolling up these wrapples. It can get under the dough and help lift any spots that are sticking to the counter.
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