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