Apple Turnovers | Apple Turnovers Recipes | Apple Turnovers Recipe

2. Shape dough into a ball, with lightly floured rolling pin on lightly floured surface, roll into an 18" by 8" rectangle. Cut 1/4 cup butter into thin slices. Starting at one of the 8-inch sides, place butter slices over 2/3 of rectangle to within 1/2 inch of edges.

3. Fold unbuttered 1/3 of pastry over middle 1/3; fold opposite end over to make an 8" by 6" rectangle. Roll dough into an 18" by 8" rectangle

4. Slice remaining 1/4 cup butter; place slices on dough and fold as in steps 2 and 3; wrap in plastic wrap. Chill 15 minutes.

5. Roll folded dough into an 18" by 8" rectangle. Fold lengthwise then crosswise; wrap and chill 1 hour.

6. Prepare filling: In saucepan with spoon, mix apples, sugar, cornstarch and cinnamon. Cook over low heat, stirring frequently, until apples are tender. Chill.

7. Preheat oven to 450? F. Cut dough crosswise in half; roll one half into a 12-inch square (keep other half chilled); cut into quarters to make four 6-inch squares. In cup, beat egg with 1 Tbsp. water. Brush mixture over squares. spoon 1/8 of apple mixture in center of each square and fold in half; press edges to seal. Place turnovers on ungreased cookie sheet. Chill while preparing other half of pastry.

8. Bursh turnovers with egg mixture. With knife, cut a few slashes on each turnover. Bake 20 minutes or until golden. Cool on wire rack.

9. In bowl, combine confectioners' sugar and 1 Tbsp. water; drizzle over turnovers while warm. Makes 8.