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APPLE TURNOVERS
2 cups flour
1 teaspoon salt
1 cup margarine
1/2 cup iced water

FILLING AND ICING
2 apples -- peeled, cored & sliced
1/2 cup sugar
1 teaspoon cornstarch
1/4 teaspoon cinnamon
1 egg
2 tablespoons water -- divided
1/2 cup confectioners' sugar

DIRECTIONS:
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 450. 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.

Yield:
"8 turnovers"


NOTES : Tender and tempting, these turnovers are filled with cinnamony apples.
The best apple turnovers, like ours, are made with tender puff pastry that flakes into delicious bits with each biteful. The beauty of our turnovers is that we've developed a way to create this fabulous pastry quickly, without the fuss of the classic recipe.
The secret of puff pastry is folding chilled butter into the dough_ again and again. As the butter melts in baking, air trapped inside the folds puffs the dough out into paper-thin layers. We've found a way to dot on the butter (1) and fold the dough (2) in half the time. While it's true that classic puff pastry produces hundreds of paper-thin layers, it takes all day to prepare. Our version produces 36 layers, has the same light-as-air texture!
Some tips: Try not to handle the dough too much. Over-rolling or excessive handling can make it limp, sticky and difficult to work with. If at any point the dough is too soft, stop and refrigerate until firm, then continue.

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