Turnovers

Mix following ingredients like you would for a pie crust:
2 cups flour
1 teaspoon salt
1/2 cup butter

1. Then sprinkle with 1/2 cup ICE water.
Toss to mix.
Shape into a ball.

2. Roll ball into an 18″ x 8 ” rectangle on well-floured surface. Cut 1/4 cup butter into THIN slices and cover 2/3 of the rectangle by placing the butter from 8″ side of dough. Keep the butter slices to within 1/2″ of the edge.

3. Now take the unbuttered 1/3 of the pastry and fold over the middle third. Then fold opposite end over to make an 8″x6″ rectangle.

4. Roll dough out again to an 18×8″ rectangle.

5. Repeat steps 2 & 3 using another 1/4 cup butter.

6. Wrap pastry in plastic wrap and chill for 15 minutes.

7. Roll and fold pastry two more times like you did above. DO NOT add butter on these last two rolls/folds.

8. Wrap in plastic wrap and chill for 1 hour.

9. Remove pastry from refrigerator and cut CROSSWISE in half and roll to a 12″ square.

10. Cut square into four – 6″ squares (or 9 – 4″ squares).

11. Add approximately 1 Tablespoon of filling to center of each square. Then fold square to make a triangle, corner-to-corner. Seal edges by pressing together with a fork.

12. Roll the other half of the dough the same way.

13. Now you can either freeze the pastries on a cookie sheet (then later package them up after they’re frozen), OR you can go ahead and bake these beauties!

14. Cut a few small slits in the pastry, then bake for 20 minutes at 450 degrees.

15. Remove from oven and drizzle with a powdered sugar glaze with almond added.

Note: To bake frozen pastry, just put it in the oven in its frozen state and bake same amount of time.