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1
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 18x8-inch rectangle.
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2
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.
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3
Fold unbuttered third of pastry over the middle (buttered) third, then fold the opposite end over to make an 8x6-inch rectangle. Roll dough out to an 18x8-inch rectangle again. Slice remaining 1/4 cup butter and place slices on dough and fold as directed again.
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4
Wrap in plastic wrap and chill for 15 minutes. Remove from plastic wrap and roll into an 18x8-inch rectangle. Fold lengthwise this time, then crosswise; chill for 1 hour.
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5
In a medium saucepan, prepare the filling. Mix the apples, sugar, cornstarch, lemon juice and cinnamon. Cook over low heat until apples are tender.
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6
Preheat oven to 450F.
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7
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.
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8
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.
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9
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.
