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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
1 cup(s) all-purpose flour |
1/2 teaspoon(s) salt |
1/2 cup(s) cold butter, divided |
1/4 cup(s) ice water |
1/3 cup(s) sugar |
2 teaspoon(s) cornstarch |
1/8 teaspoon(s) ground cinnamon |
2 medium tart apples, peeled and thinly sliced |
1 teaspoon(s) lemon juice |
2 tablespoon(s) beaten egg |
1 1/2 teaspoon(s) water |
1/4 cup(s) confectioners' sugar |
1 teaspoon(s) water |
Directions:
1. • In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until a ball forms. On a lightly floured surface, roll dough into a 12-in. x 6-in. rectangle.
2. • Cut remaining butter into thin slices. Starting at a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 6-in. x 4-in. rectangle. Roll dough into a 12-in. x 6-in. rectangle.
3. • Repeat steps of butter layering and dough folding, ending with a 6-in. x 4-in. rectangle. Wrap in plastic wrap; refrigerate for 15 minutes. Roll dough into a 12-in. x 6-in. rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic wrap; refrigerate for 1 hour.
4. • Meanwhile, in a small saucepan, combine the sugar, cornstarch and cinnamon. Add apples and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 5-10 minutes or until apples are tender, stirring often. Remove from the heat.
5. • In a small bowl, combine egg and water. Roll dough into a 12-in. square; cut into four squares. Brush with half of the egg mixture. Spoon about 1/4 cup filling on half of each square; fold dough over filling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with remaining egg mixture. With a sharp knife, cut three small slits in the top of each turnover.
6. • Bake at 450° for 17-22 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm.
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