Categories: Pie- Cobbler- Cheesecake- tarts
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp. salt
- 1/2 cup cold butter, divided
- 1/4 cup ice water
- Filling:
- 1/3 cup sugar
- 2 tsp. cornstarch
- 1/8 tsp. ground cinnamon
- 2 medium tart apples, peeled and thinly sliced
- 1 tsp. lemon juice
- 2 Tbsp. beaten egg
- 1 1/2 tsp. water
- Glaze:
- 1/4 cup confectioners' sugar
- 1 tsp. water
Directions
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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 × 6 inch rectangle.
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Cut remaining butter into thin slices. Staring
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at a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 inch of edges. Fold remaining third over the middle, forming a 6 × 4 inch rectangle. Roll dough into a 12 × 6 inch rectangles.
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Repeat steps of butter layering and dough folding ending with a 6 × 4 inch rectangle. Wrap in plastic wrap; refrigerate for 15 minutes. Roll dough into a 12 × 6 inch rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic wrap; refrigerate 1 hour.
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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 to 10 minutes or until apples are tender, stirring often. Remove from the heat.
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In a small bowl, combine egg and water. Roll dough into a 12 inch square; cut into flour 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.
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Bake at 450 degrees for 17 to 22 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm.