Roll each portion of dough into an 11x13-inch rectangle, dusting lightly with flour to prevent sticking. Stack the sheets between parchment paper, cover with plastic wrap, and refrigerate for 2 to 24 hours.

Cut each chilled sheet into four 5x6-inch rectangles. Gather scraps, knead briefly, roll into a 6x13-inch strip, and cut two additional pieces. Keep the cut rectangles refrigerated while preparing the filling.

In a food processor, combine freeze-dried apples, sugar, cinnamon, and salt. Pulse until the mixture becomes a fine powder, then transfer to an airtight container if needed.

Peel, core, and dice apples into ¼-inch cubes, measuring exactly 12 oz (3 cups). Toss the fresh apples with the apple powder, melted butter, molasses, and lemon juice. Mix until evenly coated.

Brush the edges of each dough rectangle lightly with water. Add 2 tablespoons of filling in the center of each piece.

Fold the dough over to form a “book,” sealing the edges with a fork. Leave one long side open, creating a pocket.

Add another tablespoon of filling into the pocket, gently working it into the corners. Seal the open edge and crimp with a fork.

Place assembled turnovers onto a parchment-lined baking sheet. Refrigerate for 45 minutes to 4 hours.

Preheat the oven to 400°F with racks in the upper and lower-middle positions.

Mix cinnamon and sugar for topping. Brush turnovers lightly with water, sprinkle generously with cinnamon sugar, and snip decorative slits in the tops.

Bake for about 30 minutes until puffed, crisp, and golden brown. Cool on a wire rack for 10 minutes before serving.