Preheat your oven to 400°F (200°C).
Line a large baking sheet with parchment paper for easy cleanup.
In a small bowl, mix the brown sugar and chopped pecans together.
Set this delicious crumble aside for later.
To make the pastry, combine the flour, ½ cup of the shredded cheddar cheese, granulated sugar, and salt in the bowl of a food processor. Pulse once to combine.
Add the cubed cold butter and pulse several times until the mixture resembles coarse crumbs with pea-sized butter pieces.
With the food processor running, slowly stream the ice-cold water through the feed tube, one tablespoon at a time, just until the dough comes together and forms a ball. Be careful not to add too much water.
Turn the dough out onto a lightly floured surface and gently knead it 2-3 times until smooth.
Divide the dough into 8 equal pieces.
Working with one piece at a time, roll the dough into an 8-inch circle.
In the center of the circle, place about 3 tablespoons (45 ml / 1.5 fl oz) of the remaining cheddar cheese, followed by ¼ cup of the chopped apples, and finally 1 tablespoon (15 ml / 0.5 fl oz) of the pecan-sugar mixture.
Lightly brush the edge of the dough circle with a little water. Carefully bring the edges of the dough up and over the filling, pleating and pinching firmly to seal the bundle completely.
Place the bundle, sealed side up, on your prepared baking sheet.
Repeat with the remaining dough and filling.
Bake for 20 to 25 minutes, or until the pastries are a beautiful golden brown.
Remove from the oven and immediately spoon a little fig jam or apricot preserves over the top of each warm bundle.
Let them cool on the baking sheet for at least 20 minutes before serving. They are best enjoyed warm!
Don't overwork the dough. Handle it as little as possible after adding the water. Over-kneading develops gluten and can result in a tough, rather than tender, pastry.
While sharp white cheddar is classic, feel free to experiment! A smoked Gouda or a nutty Gruyère would also be delicious and add a different flavor dimension.
