I. TURNOVERS

Have ready about 1 cup of any of the following:

Prepare:

Divide the dough in half, flatten each half into a disk, wrap in plastic, and refrigerate for at least 1 hour and up to 24 hours. On a floured surface, roll one half of the dough ⅛ inch thick into a 12-inch round. Cut out 3-inch rounds of dough using a cookie or biscuit cutter. Transfer to a large baking sheet lined with parchment paper and refrigerate. Set the scraps aside. Roll and cut the other half of the dough in the same way. Gather the scraps from both batches into a ball, roll out, and cut into additional rounds, making 24 total.

Place 1 heaping teaspoon of filling in the center of each round. Generously moisten the edges of each round with cold water and fold in half. Firmly press the edges with your fingers, then press with the tines of a fork. Prick the top once with a fork. Arrange on the parchment-lined baking sheet. Refrigerate for at least 1 hour and up to 8 hours. Preheat the oven to 425°F. Combine in a small bowl and beat with a fork:

Lightly brush the top of each turnover with the egg wash. Bake until golden brown, 12 to 15 minutes.

II. TARTLETS

The easiest way to make tiny tartlets is to buy frozen phyllo cups and bake them according to the package directions. The following alternative is more labor-intensive but also more flavorful.

Have ready 1 ½ cups of any of the fillings listed in version I. Prepare:

Preheat the oven to 400°F. Press 1 tablespoon dough into each cup of a mini muffin tin, prick the dough all over with a fork, and chill until the dough is firm, about 15 minutes. Bake until golden brown, 12 to 15 minutes. Let cool in the pan, then remove the pastry shells to a wire rack. Fill each cooled pastry shell with 1 tablespoon warm or room temperature filling.