Apple (or other fruit) Turnovers
by R.L. Keller

2    cups all-purpose flour
1    teaspoon salt
1    cup butter or margarinen
1/2  cup iced water
2    apples, peeled, cored and sliced  (can substitute any fruit;
peaches,pie cherries, etc)
1/2  cup sugar
1    tablespoon cornstarch
1    teaspoon lemon juice
1/4  teaspoon ground cinnamon (for apples only.  Try almond
extract for
1    egg
1    tablespoon water
1/2  cup confectioners' sugar

1.  In medium bowl with pastry blender, combine flour and salt.  
Cut in 1/2 cup butter until mixture resembles coarse crumbs.  
Sprinkle with iced water.
With fork, mix well. 
Shape dough into a ball; with lightly floured rolling pin on lightly
floured surface, roll into an 18" by 8" rectangle.
Cut 1/4 cup butter into thin slices. 
Starting at one of the 8-inch sides, place butter slices
over 2/3 of rectangle to within 1/2 inch of edges.

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

3.  Slice remaining 1/4 cup butter; place slices on dough and
fold as in steps 1 and 2; wrap in plastic wrap.
Chill 15 minutes.  Roll folded dough into and 18" by 8" rectangle.
Fold lengthwise then crosswise; wrap and chill 1 hour.

4.  Prepare filling: In saucepan with spoon, mix apples, sugar,
cornstarch, lemon juice and cinnamon. 
Cook over low heat, stirring frequently, until apples are tender. 

5.  Preheat over to 450 degrees F.  
Cut dough crosswise in half; roll one half into
a 12-inch square (keep rest chilled);
cut into four 6-inch squares.
In cup, beat egg with 1 tablespoon water.
Brush mixture over squares. Spoon 1/8 of apple mixture in 
center of each and fold in half to make a triangle; press edges to seal.
Place on ungreased cookie sheet.  Chill while preparing other half of pastry.

6.  Brush turnovers with egg mixture.
Cut a few slashes on each.  Back 20 minutes or until golden. 
Cool on wire rack.

7.  In bowl, combine confectioner's sugar and 1 tablespoon  water; 
drizzle over turnovers.

Note:  The dough is a bit fussy to fix, but it makes a much flakier 
pastry if you take a little extra time.