apple turnovers

How To Make apple turnovers

• Step 1
  In a medium bowlcombine the flour and salt. Using a pastry blender, cut in ½ cup butter until mixture resembles coarse crumbs.
• Step 2
  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.
• Step 4
  Cut ¼ cup butter into pieces or slices.
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  Step 5
  Starting at one of the 8-inch sides, place butter over 2/3 of the rectangle to within ½ inch of the sides.
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  Step 6
  Fold unbuttered 1/3 of pastry over middle 1/3. Fold opposite end over to make an 8”x6” rectangle.
• Step 7
  Turn 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.
• Step 8
  Slice remaining ¼ cup butter. Place slices of butter on dough and fold as before.
• Step 9
  Wrap in plastic wrap and chill 10 minutes.
• Step 10
  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 11
  Prepare 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.
• Step 12
  Preheat oven to 425 degrees.
• Step 13
  Cut dough crosswise into half.
• Step 14
  Roll ½ of the dough into 12-inch squares. (Keep the Rest Chilled!) Cut the dough into four, 6-inch squares.
• Step 15
  Egg Wash: In a small bowl beat the egg with 1 tablespoon of water.
• Step 16
  Brush 2 sides of each square with the egg wash for best seal.
• Step 17
  Spoon 1 Tablespoon of apple mixture in the center of each square. Fold in triangle shapes, and press edges to seal.
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  Step 18
  Place the turnovers on a parchment line baking sheet and put into the refrigerator to chill, while preparing the other half.
• Step 19
  When 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.
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  Step 20
  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.
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