In a small bowl, combine flour and salt; cut in
1/4C butter until crumbly. Gradually add water,
tossing with a fork until a ball forms. On a
lightly floured surface, roll dough into 12in by
6in rectangle. 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 1/2in of edges. Fold
unbuttered third of dough over middle third. Fold
remaining third over the middle, forming a 6in x
4in rectangle. Roll dough into a 12in x 6in
rectangle.
Repeat steps of butter layering and dough folding,
ending with a 6in x 4in rectangle. Wrap in plastic
wrap; refrigerate for 15 minutes. Roll dough into
12in x 6in rectangle. Fold in half lengthwise and
then widthwise. Wrap in plastic wrap; refrigerate
for 1 hour.
Meanwhile in a 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 heat. In small
bowl, combine egg and water. Roll dough into 12in
square; cut into four squares. Brush with half of
the egg mixture. Spoon about 1/4C filling on half
of each square; fold dough over baking sheet.
Brush with remaining egg mixture. With a sharp
knife, cut three small slits in the top of each
turnover.
Bake at 450 for 17-22 minutes or until golden brown.
Remove to a wire rack. Combine glaze ingredients;
drizzle over turnovers. Serve warm.
Serving
Suggestions
Yield- 4 servings
Originally Submitted
10/31/2022
0 Out of 5 from
0 reviews
You can add this Apple Turnover recipe to your own private DesktopCookbook.
