Apple Turnovers

In medium bowl, combine flour and salt. Cut in 1/2 cup butter with a pastry blender or forks until mixture resembles coarse crumbs. Sprinkle with water and mix well with a fork. Shape dough into a ball and with a lightly-floured rolling pin, roll into an 18×8-inch rectangle.

Cut 1/4 cup butter into thin slices, and starting at the shorter side of the rectangle, place slices over two-thirds of the dough, to within half an inch of the edges.

Fold unbuttered third of pastry over the middle (buttered) third, then fold the opposite end over to make an 8×6-inch rectangle. Roll dough out to an 18×8-inch rectangle again. Slice remaining 1/4 cup butter and place slices on dough and fold as directed again.

Wrap in plastic wrap and chill for 15 minutes. Remove from plastic wrap and roll into an 18×8-inch rectangle. Fold lengthwise this time, then crosswise; chill for 1 hour.

In a medium saucepan, prepare the filling. Mix the apples, sugar, cornstarch, lemon juice and cinnamon. Cook over low heat until apples are tender.

Preheat oven to 450F.

Cut dough in half; wrap one half in plastic wrap and refrigerate. Roll the other half into a 12-inch square. Cut into quarters. Beat an egg and 1 teaspoon of oil and brush each dough quarter. Spoon 1/8 of the apples in the center of each square and fold in half. Press edges to seal.

Place on a cookie sheet and prepare the other half of dough in the same way. Brush turnovers with remaining egg mixture. With a sharp knife, cut a few slashes on each turnover.

Bake for 20 minutes or until golden brown. Remove to a rack to cool. When cool, mix the powdered sugar and milk and drizzle over the turnovers.