Preparation:
1. With pastry blender or fork, combine flour and salt; cut in 1/2 the butter until mixture resembles coarse crumbs.
2. Sprinkle with ice water and mix well.
3. Shape dough into ball. With lightly floured rolling pin on lightly floured surface, roll dough to an 18 x 8-inch rectangle.
4. Cut 1/4 cup cold butter into thin slices. Starting at one of the 8-inch sides, place buffer slices over 2/3 of rectangle to within 1/2 inch of edges. Fold unbuttered 1/3 of pastry over middle third; fold Opposite end over to make an 8 x 6-inch rectangle.
5 Roll dough to an 18 x 8-inch rectangle. Slice remaining 1/4 cup butter; place slices on dough and fold as before.
6. Wrap in plastic wrap and chill 30 minutes.
7. Remove from refrigerator and roll again to 18 x 8-inch rectangle. Fold lengthwise then crosswise; wrap again and chill 1 hour.
For the Filling:
1. In saucepan, combine apples, sugar, cornstarch, lemon juice and cinnamon; cook over low heat, stirring frequently, until apples are tender.
2. Chill apple mixture.
3. Remove pastry dough from refrigerator; cut crosswise in half. Roll half the dough into 12-inch square, keeping other half chilled. Cut into quarters to make four 6-inch squares.
4. Beat egg in cup with 1 tablespoon water; brush over squares. (This prevents juice from filling from soaking into pastry.)
5. Spoon 1/8 of apple mixture in center of each square, and fold in half; press edges to seal.
6. Place turnovers on ungreased cookie sheet and chill while preparing other half of dough.
7. Brush all turnovers with remaining egg mixture; with knife cut 2 small slashes on each turnover.
8. Bake in preheated 450 F. oven 20 minutes, or until golden. Cool on wire rack.
9. In bowl, combine confectioners' sugar and 1 tablespoon water. Drizzle over turnover | 