2 c. flour
1 tsp. salt
1 c. butter
1/2 c. iced water
2 apples, peeled, cored & sliced
1/2 c. sugar
1 tbsp. cornstarch
1 tsp. lemon juice
1/4 tsp. cinnamon

In bowl, combine flour and salt. With a pastry blender, cut in 1/2 cup butter until you have coarse 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 inch rectangle. Cut 1/4 butter stick into thin slices.

Starting at one end of the 8 inch side, place butter 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. Wrap and refrigerate for 15 minutes.

Roll folded dough into an 18 x 8 inch 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 425°F.

Cut dough crosswise in half. Roll 1/2 into a 12 inch square.

In a cup, beat 1 egg with 1 tablespoon of water. Brush mixture over squares. Cut into four 6 inch squares. Spoon 1/8 of apple mixture in center of each square and fold in half. Press edges to seal. Place on an ungreased cookie sheet. Chill while preparing other half of pastry. Brush turnover tops with egg mixture.

Cut a few slashes on top of each one.

Bake for 15-20 minutes, or until golden brown. Cool on wire rack. Combine 1/2 cup powdered sugar and 1 tablespoon water and drizzle over turnovers.