Apple Turnovers

1 cup flour

1/2 tsp. salt

1/2 cup cold butter, divided

1/4 cup ice water

filling;

1/3 cup sugar

2 tsp. cornstarch

1/8 tsp. ground cinnamon

2 medium tart apples, peeled and thinly sliced

1 tsp. lemon juice

2 talb. beaten egg

1 1/2 tsp. water

glaze:

1/4 cup confectioner sugar

1 tsp. water

In small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. add water, tossing until ball forms. on lightly floured surface roll dough into 12 by 6. cut remaining butter into thin slices. starting at a short side of the dough. arrange 1/2 of the butter slices over 2/3 of the rectangle fold over the other 1/3. roll dough. repeat steps of butter layering and dough folding. wrap and cool 15 min. roll dough into 12 by 6. wrap into half width wise then length wise. wrap and cool one hour. in pan combine sugar, cornstarch and cinnamon. add apples and lemon juice; toss to coat. bring to a boil. reduce heat and simmer uncovered five to ten minutes. Remove from heat. In small bowl combine egg and water. roll dough into 12 inch square. four pieces. 1/4 cup filling over each half fold and crimp with fork. brush with egg mixture and put three slits in dough. bake 450 for 17 to 20 min

combine glaze and dribble