Glazed Apple Turnovers

Ingredients

• Crust:
• 2 cups all purpose flour
• 3/4 cup butter (1 1/2 sticks) refrigerated
• 1 tsp salt
• 1/2 cup very cold water
• Filling:
• 4-6 small/medium tart baking apples
• 2/3 cup sugar
• 4 tsp corn starch
• 1 tsp ground cinnamon
• 2 tsp lemon juice
• Egg wash:
• 2 eggs beaten + 1 tbsp water - Whisked together
• Glaze:
• 1/2 cup powdered sugar + 1 tbsp milk - Whisked together

Directions

1. Dough prep:
2. In a large mixing bowl, combine the flour and salt
3. Cut 1/4 cup of butter (1/2 a stick) into small chunks.
4. Add butter to flour and use your fingers to mix it into the flour pinching it to mix and break it up until the whole mixture becomes an even crumbled texture
5. Slowly mix in the cold water and continue turning by hand to form a ball. This dough ball with be quite firm.
6. Flour a work surface and roll the dough into a large square.
7. Thinly slice another 1/8 cup of cold butter and lay the slices out on half of the dough. Fold the unbuttered half over onto the buttered half and roll it out again.
8. Fold the dough over in half lengthwise then again width wise and wrap in plastic wrap. Refrigerate for 20-30 minutes.
9. Repeat this process 3 more times, chilling each time to prevent the dough from getting too sticky.
10. After the last butter folding refrigerate for at least 1 hour or even over night.
11. Prep the Apple filling when you're ready to fill and bake.
12. Mix the sugar, corn starch, and cinnamon in a 3 qt sauce pan. Add in the apples and lemon juice and use a wooden spoon to gently stir until the sugar coats all of the apples.
13. Bring the mixture to a boil over medium heat stirring constantly and reduce heat to simmer for about 10 minutes until the apples are tender. Stirring every couple of minutes.
14. Cut the dough in half so it's easier to work with. Flour the work surface and top of dough again. Roll out the dough to no more than 1/8'' thickness trying to keep it in a square shape. Using a pizza cutter, trim the edges straight and from the remaining square cut the dough in 6'' squares (you'll probably be able to get 4 maybe 9 squares depending on how much you stretched the dough)
15. Make the egg wash now and brush the tops of the unfolded squares.
16. Place a small amount of filling (1/4 cup or less) onto half of each square from one corner to the center so they can be folded in triangles. Press a fork along the edges to seal them. Transfer to a parchment lined baking sheet and brush the tops with egg wash. Cut 3 small slits in the tops of each turnover.
17. Repeat this process with the other half of the dough.
18. Bake at 450 deg F for 16-20 minutes until golden brown.
19. Cool 10 minutes before drizzling glaze over the tops.
20. Best served warm.
21. Can be frozen and reheated in the microwave.