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Apple Turnovers

These traditional turnovers are tender and flaky, with apple pie-like filling and a thin, white glaze," Dorothy Bayes writes from Sardis, Ohio. "I freeze the extras and warm them up in the microwave. They're great with coffee."

4 ServingsPrep: 50 min. + chilling Bake: 20 min.

Ingredients

1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter, divided
1/4 cup ice water
FILLING:
1/3 cup sugar
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon
2 medium tart apples, peeled and thinly sliced
1 teaspoon lemon juice
2 tablespoons beaten egg
1-1/2 teaspoons water
GLAZE:
1/4 cup confectioners' sugar
1 teaspoon water

Directions

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.
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

2 of 2

Apple Turnovers (continued)

Directions (continued)

6-in. x 4-in. rectangle. Roll dough into a 12-in. x 6-in. rectangle.
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.
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.
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.
Bake at 450° for 17-22 minutes or until golden brown. Remove to a
wire rack. Combine glaze ingredients; drizzle over turnovers. Serve
warm.
Yield: 4 servings.

Nutrition Facts: 1 turnover equals 456 calories, 24 g fat (14 g saturated fat), 94 mg cholesterol, 537 mg sodium, 58 g carbohydrate, 2 g fiber, 5 g protein.