Directions (continued)

• egg. Beat on medium for 3 minutes. Stir in chilled butter mixture
• just until combined (butter will remain in large pieces).
• Turn onto a well-floured surface; gently knead 6-8 times. Coat
• rolling pin with remaining flour. Roll dough into a 21-in. x 12-in.
• rectangle. Starting with a short side, fold dough in thirds, forming
• a 12-in. x 7-in. rectangle. Cover and refrigerate for 1 to 1-1/2
• hours or until firm but not stiff.
• Turn dough onto a well-floured surface; roll into a 21-in. x 12-in.
• rectangle. Starting with a short side, fold dough in thirds, forming
• a 12-in. x 7-in. rectangle. Give dough a quarter turn; roll into a
• 21-in. x 12 in. rectangle. Fold into thirds, starting with a short
• side. Repeat, flouring surface as needed. (Do not chill dough
• between each rolling and folding.) Cover and refrigerate for 4 to 24
• hours or until firm.
• For filling, in a small saucepan, bring fruit and water to a boil.
• Remove from the heat. Cover and let stand for 5 minutes; drain. Stir
• in the walnuts, brown sugar, flour and cinnamon; set aside.
• Cut dough in half lengthwise. Roll each portion into a 12-in. square;
• cut each square into nine 4-in. squares. Spoon about a rounded
• tablespoonful of filling onto the center of each square. Brush edges
• of dough with water; fold dough diagonally in half, forming a
• triangle. Press edges to seal. Place 4-in. apart on greased baking
• sheets. Cover and let rise in a warm place until doubled, about 1
• hour.
• Bake at 375° for 16-18 minutes or until golden brown. Remove to
• wire racks. Combine icing ingredients until reaching desired
• consistency; drizzle over warm turnovers. Yield: 1-1/2 dozen, 18
• servings, 1 per serving.