Apple Turnovers

Filling: In a large bowl, whisk together sugar, cinnamon, ginger, allspice and salt. Add apples, vanilla bean seeds and lemon juice, and toss to coat. Melt butter in a large skillet over medium heat until it turns a light nutty color, about 6 to 8 minutes. Add apple mixture and saut? until apples are slightly softened and caramelize, about 10 to 12 minutes. Transfer cooked apples to a baking sheet and let cool completely before forming turnovers. Cooled filling can be stored in refrigerator for up to 3 days. To Make Turnovers: Line baking sheets with parchment paper or silicone mats. Remove a piece of dough from refrigerator and place on a lightly floured work surface. Roll out dough to a thickness of about 1/8- to 3/16-inch. Cut out 4 1/2-inch rounds with a large cutter. Repeat with second piece of dough. Gather up all of the scraps, press scraps together, wrap in plastic and refrigerate for 30 minutes, then reroll and cut out additional rounds, if desired. Place 1 to 2 tablespoons of apples in center of each round. Using a pastry brush, apply a thin coat of water to lower half of each round. Fold top half of dough down over filling and gently press edges together. Seal edges by crimping with tines of fork. Use fork to poke steam vents into each turnover. (At this point, turnovers can be frozen, wrapped tightly in plastic wrap when firm, and stored in freezer for up to 1 month.) Using wide metal spatula, carefully transfer turnovers to prepared baking sheets, spacing them about 1-inch apart. Chill filled turnovers for 30 minutes, or cover with plastic and refrigerate up to 24 hours. Adjust oven racks center position and preheat the oven to 400?F. Using a pastry brush, apply a thin coat of egg wash to tops of turnovers and sprinkle with sanding sugar. Place baking sheet in oven and lower the temperature to 370?F. Bake for 20 minutes, or until puffed, firm to the touch, and golden brown. Using a wide metal spatula, transfer turnovers to wire rack to cool. Serve warm or at room temperature. Store in an airtight container for up to 24 hours.