The homemade buttery pastry is delicious, light, flakey, tender, and it puffs up beautifully when baked. You can make all kinds of different tasty fillings.You can use store bought can pie fillings if you want. It takes a little time to make turnovers so you must allow yourself plenty of time. If you have a bit of trouble working with the pastry, rolling it out between sheets of waxed paper is very helpful also. Keeping the pastry cool is key. If it gets too warm to work with, just chill it a few minutes. Fresh apple turnovers taste best while warm.
1In a medium bowlcombine the flour and salt. Using a pastry blender, cut in ½ cup butter until mixture resembles coarse crumbs.
2Sprinkle with ice water; mix well. Shape dough into a ball.
3On a lightly floured surface, using a lightly floured rolling pin, roll dough into an 18”x8” rectangle.
4Cut ¼ cup butter into pieces or slices.
5Starting at one of the 8-inch sides, place butter over 2/3 of the rectangle to within ½ inch of the sides.
6Fold unbuttered 1/3 of pastry over middle 1/3. Fold opposite end over to make an 8”x6” rectangle.
7Turn the 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.
8Slice remaining ¼ cup butter. Place slices of butter on dough and fold as before.
9Wrap in plastic wrap and chill 10 minutes.
10Remove from refrigerator and roll dough out into an 18”x8” rectangle again. Fold lengthwise then crosswise. Wrap the dough and chill for 1 hour.
11Prepare filling: In a saucepan, stir together the apples, sugar, cornstarch, lemon juice and cinnamon. Cook over low heat, stirring constantly until apples are tender. Cool completely.
12Preheat oven to 425 degrees.
13Cut dough crosswise into half.
14Roll ½ of the dough into 12-inch squares. (Keep the Rest Chilled!) Cut the dough into four, 6-inch squares.
15Egg Wash: In a small bowl beat the egg with 1 tablespoon of water.
16Brush 2 sides of each square with the egg wash for best seal.
17Spoon 1 Tablespoon of apple mixture in the center of each square. Fold in triangle shapes, and press edges to seal.
18Place the turnovers on a parchment line baking sheet and put into the refrigerator to chill, while preparing the other half.
19When ready to bake, brush all the turnovers with the egg mixture. Bake for 25 minutes or until golden brown. Cool on a wire rack; glaze.
20Glaze: 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.