Apple Turnovers

Step 1: In a food processor, or a medium bowl using a pastry blender combine the flour and salt.

Step 2: Cut in 1/2 cup butter until mixture resembles coarse crumbs. Sprinkle with ice water; mix well. Shape dough into a ball.

Step 3: On a lightly floured surface, using a lightly floured rolling pin, roll dough into an 18”x8” rectangle. Cut 1/4 cup butter into pieces or slices. Starting at one of the 8-inch sides, place butter over 2/3 of the rectangle to within 1/2 inch of the sides.

Step 4: Fold unbuttered 1/3 of pastry over middle 1/3. Fold opposite end over to make an 8”x6” rectangle. Turn dough a quarter of a turn and remember to do this each time before rolling out to 18”x8”. (Rolling the dough from the 6-inch end). Using a rolling pin, carefully roll the dough into an 18’x8” rectangle again.

Step 5: Slice remaining 1/4 cup butter.

Step 6: Place slices of butter on dough and fold as before in paragraphs 3 and 4. Wrap in plastic wrap and chill 10 minutes.

Step 7: Remove from refrigerator and roll dough out into an 18”x8” rectangle again. Fold lengthwise then crosswise. Wrap the dough and chill for 1 hour.

Step 8: Prepare filling.

Step 9: In a saucepan, stir together the apples, sugar, cornstarch, lemon juice and cinnamon. Cook over low heat, stirring constantly until apples are tender and mixture is slightly thick. Chill in the refrigerator until ready to use.

Step 10: Preheat oven to 425 degrees.

Step 11: Cut dough crosswise into half and roll 1/2 of the dough into 12-inch squares. Keep the other half chilled). Cut the dough into four, 6-inch squares.

Step 12: In a small bowl beat the egg with 1 tablespoon of water. Brush 2 sides of each square with the egg wash.

Step 13: Spoon 1 Tablespoon of apple mixture in the center of each square. Fold in triangle shapes, and press edges to seal.

Step 14: Place the turnovers on a parchment line baking sheet and put into the refrigerator to chill, while preparing the other half.

Step 15: When ready to bake, brush all the turnovers with the egg mixture.

Step 16: Bake for 25 minutes or until golden brown. Cool on a wire rack; glaze.

Step 17: Glaze: In a small bowl, combine ½ cup confectioners’ sugar, 1/8 teaspoon vanilla and 1 tablespoon water. Mix until smooth. Using a spoon, drizzle glaze over the turnovers.

Step 18: Serve warm.