Apple Turnovers

 Apple Turnovers

Makes 8

2 cups (500mL) all purpose flour             

1 tsp (5mL) salt
1 cup (250mL) butter/margarine              

½ cup (125mL) iced water
3 apples, peeled, and sliced                    

¾ cup (180mL) sugar
1½ tbsp (25mL) cornstarch                      

1½tsp (7mL) lemon juice
¾ tsp (4mL) ground cinnamon                

1 egg
Water                                                      

½ cup (125mL) confectioners’ sugar
 
In a medium bowl with pastry blender combine flour and salt. Cut in ½ butter until mixture resembles coarse crumbs. Sprinkle with iced water. Mix well with fork. Shape dough into ball. With rolling pin in bread board roll into 18x8” rectangle. Cut ¼ cup (65mL) butter into thin slices. Starting at one 8” end place butter over 2/3 of rectangle to within 1 cm of edge. Fold unbuttered 1/3 of pastry over middle 1/3; fold opposite end over to make and 8x6” rectangle. Roll dough back into an 18x8” rectangle. Slice remaining ¼ cup (65mL) butter and place on 2/3 dough. Re-fold the dough. Wrap in plastic wrap and chill 15 min. Roll back into a 18x8” rectangle. Fold lengthwise then crosswise. Wrap and chill 1 hour.

Prepare filling

in a sauce pan with spoon, mix apples, sugar, cornstarch, lemon juice and cinnamon. Cook over low heat, stirring frequently until apples are tender. Chill.
Preheat oven to 450°F. Cut dough crosswise in half; roll one half into a 12” square (keep the rest chilled); cut into 4 6” squares. In cup beat egg with 1 tbsp (15mL) water. Brush mixture over squares. Spoon 1/8 of mixture in center of each and fold in half; press edges to seal. Place on ungreased cookie sheet. Chill while preparing other half of dough. Brush turnovers with egg mixture. Cut a few slashes on each. Bake 20 min or until golden.
In bowl combine confectioners’ sugar and 1 tbsp (15mL) water, drizzle over turnovers.
 

The Good Housekeeping Illustrated Cookbook