Iced Apple Turnovers

Serves: 8Hands-on: 40 minutesTotal: 2 hoursDifficulty: Medium

Serves: 8


  • 2 cups all-purpose flour
  • 1 tsp. salt
  • 1 cup chilled butter, divided
  • 1⁄2 cup ice water
  • 4 large apples, peeled, cored, and sliced
  • 1 cup granulated sugar
  • 1 Tbsp. cornstarch
  • 1 tsp. lemon juice
  • 1⁄4 tsp. ground cinnamon
  • 1 large egg
  • 1⁄2 cup confectioners’ sugar


  • In a bowl, stir together the flour and salt. Add 1⁄2 cup butter and cut in with a pastry blender until the mixture resembles coarse crumbs. Sprinkle with the ice water and, using a fork, mix well. Shape the dough into a ball and place on a lightly floured work surface. Using a lightly floured rolling pin, roll out the dough into an 18-by-8-inch rectangle.
  • Cut 1⁄4 cup butter into thin slices. Starting at one of the 8-inch sides, place the butter slices over two-thirds of the rectangle to within 1⁄2 inch of the edges. Fold the unbuttered one-third of the pastry over the middle third. Then fold the opposite end over to make an 8-by-6-inch rectangle. Roll out the dough into an 18-by-8-inch rectangle. Slice the remaining 1⁄4 cup butter. Place the slices on the dough and fold as before. Wrap in plastic wrap and chill for 30 minutes. Remove from the refrigerator and roll again to an 18-by-8-inch rectangle. Fold lengthwise then crosswise. Wrap again and chill for 1 hour.
  • While the dough is chilling, combine apples, granulated sugar, cornstarch, lemon juice, and cinnamon in a medium saucepan. Place over low heat and cook, stirring frequently, until the apples are tender, about 15 minutes. Remove from the heat, let cool, cover, and chill 1 hour.
  • Preheat oven to 450°F.
  • Remove the pastry dough from the refrigerator and cut in half crosswise. On a lightly floured work surface, roll out half of the dough; keep the other half chilled. Cut into four circles (6 inches in diameter).
  • Beat the egg in a cup with 1 tablespoon water; brush over the dough. Spoon one-eighth of the apple mixture in the center of each circle; fold in half and press the edges to seal. Place the turnovers on an ungreased baking sheet. Chill while preparing the other half of the dough and filling.
  • Brush all the turnovers with the remaining egg mixture. With a knife, cut 3 small slashes on each turnover.
  • Bake for 20 minutes or until golden. Cool completely on a wire rack.
  • In a small bowl, beat together the confectioners’ sugar and 1 tablespoon water. Drizzle over the turnovers.