Pastry:

2 c. all-purpose flour
1 tsp. salt
1 c. butter, divided
1/2 c. iced water

Filling:

2 apples, peeled, cored and sliced
1/2 c. sugar
1 tbsp. cornstarch
1 tsp. lemon juice
1/4 tsp. cinnamon
1 egg (for egg wash)

Icing:

1/2 c. confectioners' sugar
Water

About 5 hours before serving or early in day:

In medium bowl with pastry blender, combine flour and salt. Cut in 1/2 cup butter 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 inch rectangle. Cut 1/4 cup butter into thin slices. Starting at once of the 8-inch sides, place butter slices over 2/3 of rectangle to within 1/2 inch of edges.

Fold unbuttered 1/3 of pastry over middle 1/3; fold opposite end over to make an 8 x 6 inch rectangle. Roll dough into an 18 x 8 inch rectangle.

Slice remaining 1/4 cup butter; place slices on dough and fold as in steps 2 and 3; wrap in plastic wrap. Chill 15 minutes.

Roll folded dough into an 18 x 8 inch 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 450°F. Cut dough crosswise in half; roll one half into 12-inch square (keep other half chilled); cut into quarters to make four 6-inch squares. In cup, beat egg with 1 tablespoon water. Brush mixture over squares. Spoon 1/8 of 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 tablespoon water; drizzle over turnovers.

Makes 8.