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A traditional Pennsylvania Dutch dessert, these apple pastries are spiced with cinnamon and studded with raisins. Martha made this recipe on episode 708 of Martha Bakes.

• 3 3/4 cups unbleached all-purpose flour, plus more for work surface
• 1 1/2 teaspoons kosher salt
• 5 teaspoons granulated sugar
• 3 sticks cold unsalted butter, cut into cubes
• 3/4 cup ice water
• 6 firm, tart apples (such as Rome) with stems (8 ounces each)
• 1/4 cup light- or dark-brown sugar
• 1 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, room temperature
• 6 tablespoons raisins
• Zest of 1 lemon, cut into very thin strips
• 1 large egg yolk
• 1 tablespoon heavy cream

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