2 cups flour
1 tsp. salt
1-cup butter; ½ cold, ½ cup frozen
½ cup iced water
4 apples, peeled, cored, and sliced
½ cup sugar
2 T. cornstarch
1 tsp. lemon juice
¼ tsp. cinnamon
In a bowl, combine flour and salt. With a pastry blender, cut in ½ cup cold butter until you have course crumbs. Sprinkle with iced water. With a fork, mix well. Shape into a ball.
With lightly floured rolling pin, on a lightly floured surface, roll into an 18 X 8” rectangle. Cut ¼ cup butter stick into thin slices.
Starting at one end of the 8” side, place butter over 2/3 of rectangle to within 1/2 “ of edges. Fold unbuttered 1/3 of pastry over middle 1/3. Fold opposite end over to make an 8 X 8” rectangle. Wrap and refrigerate for 15 minutes.
Roll folded dough into an 18 X 8” rectangle. Shave the remaining butter and place over 2/3 of the rectangle as above. Fold lengthwise, then crosswise. Wrap and refrigerate for 1 hour.
Prepare filling:
In a saucepan, mix apples, sugar, cornstarch, lemon juice, and cinnamon. Cook over low heat, stirring frequently until apples are tender. Refrigerate.
Preheat oven to 500 degrees for a conventional oven, 475 for convection.
Cut dough crosswise in half. Put one half back in the refrigerator.
Roll ½ into a 12” square. Fold lengthwise and then crosswise in half. Roll to a 12” square. Repeat this process two more times.
In a cup, beat 1 egg with 1 T. of water. Brush mixture over square. Cut into four 6” squares. Spoon 1/8 of apple mixture in center of each square and fold in half corner to corner. Press edges to seal.
Place on an ungreased cookie sheet. Chill while preparing other half of pastry.
Brush turnovers tops with half and half or cream, sprinkle with sugar. Cut a few slashes on top of each one.
Place turnovers in oven and immediately turn oven to 475 in conventional oven and 425 in convection oven.
Bake for 15-20 minutes or until golden brown. Cool on wire rack.
Combine ½ cup powdered sugar and 1 T. water and drizzle over turnovers.
This recipe makes 8 large turnovers. For the retreat, I divided the dough into thirds instead of into halves and rolled to an 8” square instead of a 12” square. This makes 12 smaller turnovers.
These turnovers freeze very well. Bake frozen.
Bake a few minutes before brushing with half and half or cream and sprinkling with sugar.
