Crispy Apple Turnovers

Over the weekend my family and I went to Winchester, VA for Pick Your Own Apples at Marker Miller Orchard. The weather was perfect for apple picking and the kids really enjoyed their time there. After all the apples we picked the one problem we had was what to do with them all? After much thought and a pie later I decided on this wonderful Crispy Apple Turnover! courtesy of Taste of Home

CRUST:

1 cup all-purpose flour

1/2 teaspoon salt

1/2 cup cold butter, divided

1/4 cup ice water

FILLING:

1/3 cup sugar

2 teaspoons cornstarch

1/8 teaspoon ground cinnamon

2 medium tart apples, peeled and thinly sliced

1 teaspoon lime juice

2 tablespoons beaten egg

1-1/2 teaspoons water

GLAZE:

1/4 cup confectioners' sugar

1 teaspoon water

-In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until a ball forms.

-On a lightly floured surface, roll dough into a 12-in. x 6-in. rectangle.

-Cut remaining butter into thin slices. -Starting at a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges.

-Fold unbuttered third of dough over middle third.

-Fold remaining third over the middle, forming a 6-in. x 4-in. rectangle.

-Roll dough into a 12-in. x 6-in. rectangle.

-Repeat steps of butter layering and dough folding, ending with a 6-in. x 4-in. rectangle.

-Wrap in plastic wrap; refrigerate for 15 minutes.

-Roll dough into a 12-in. x 6-in. rectangle.

-Fold in half lengthwise and then width wise.

-Wrap in plastic wrap; refrigerate overnight

For Filling:

-In a small saucepan, combine the sugar, cornstarch and cinnamon.

-Add apples and lime juice; toss to coat.

-Bring to a boil over medium heat, stirring constantly.

-Reduce heat; simmer, uncovered, for 5-10 minutes or until apples are tender, stirring often.

-Remove from the heat.

-In a small bowl, combine egg and water.

-Take dough out of fridge

-Roll dough into a 12-in. square,on floured surface ; cut into four squares.

-Brush with half of the egg mixture.

-Spoon about 1/4 cup filling on half of each square; fold dough over filling.

-Press edges with a fork to seal.

-Place on an lightly greased baking sheet.

-Brush with remaining egg mixture

-With a sharp knife, cut three small slits in the top of each turnover.

-Bake at 450° for 17-22 minutes or until golden brown.

-Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm.

Yield: 4 servings.

ENJOY!