Joined: Nov. 06
This is a great recipe. It takes a time to make it but it is worth the effort.
2 cups flour
1 teaspoon salt
1 cup margarine
1/2 cup iced water
2 apples -- peeled, cored & sliced
1/2 cup sugar
1 teaspoon cornstarch
1/4 teaspoon cinnamon
2 tablespoons water -- divided
1/2 cup confectioners' sugar
Note: I use more apples for the filling.
In medium bowl with pastry blender, combine flour and salt. Cut in 1/2 cup margarine until mixture resembles coarse crumbs. Sprinkle with water. With fork, mix well.
Shape dough into a ball, with lightly floured rolling pin on lightly floured surface, roll into an 18"x 8" rectangle. Cut 1/4 c. margarine into thin slices. Starting at one of the 8" sides, place butter slices 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 6" rectangle. Roll dough into an 18"x 8" rectangle.
Slice remaining 1/4 c. margarine place slices on dough and fold as in steps 2 & 3; wrap in plastic wrap. Chill 15 minutes.
Roll folded dough into an 18"x 8" rectangle. Fold lengthwise then crosswise; wrap and chill 1 hour.
Prepare filling: In saucepan with spoon, mix apples, sugar, cornstarch, lemon juice and cinnamon. Cook over low heat, stirring frequently, until apples are tender. Chill.
Preheat oven to 450º. Cut dough crosswise in half: Roll one half into a 12" square (keep other half chilled); cut into quarters to make four 6" 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.
Brush turnovers with egg mixture. With knife, cut a few slashes on each turnover. Bake 20 minutes or until golden. Cool on wire rack.
In bowl, combine confectioners' sugar and 1 tbsp. water; drizzle over turnovers.