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1
Heat oven to 375F.
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2
Lightly grease large baking sheet; set aside.
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3
Combine all pastry ingredients in bowl; beat at low speed, scraping bowl often, until well mixed.
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4
Divide dough in half; shape each half into a ball.
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5
Flatten each into 1/2-inch thick rectangle.
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6
Wrap each in plastic food wrap; refrigerate 15 minutes.
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7
Combine all filling ingredients in bowl; set aside.
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8
Roll out half of dough on lightly floured surface into 12x8-inch rectangle.
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9
(Use a ruler or straight edge to gently push in sides to keep straight.)
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10
Cut into 6 (4-inch) squares.
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11
Repeat with remaining dough.
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12
Press or roll out each to 5-inch square.
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13
Spoon filling evenly over center or each square.
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14
Whisk egg white in bowl until foamy.
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15
Lightly brush inside edges of pastry square with beaten egg white.
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16
Bring two opposite points together to form triangle; pinch edges to seal.
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17
Crimp edges with fork.
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18
Place onto prepared baking sheets.
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19
Brush top of turnovers with remaining egg white; sprinkle with sugar, if desired.
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20
Carefully prick in 3 places with fork.
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21
Bake 20-23 minutes or until light golden brown.
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22
Remove to wire cooling racks.
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23
Cool 10 minutes.
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24
Combine powdered sugar; lemon juice, ginger and enough water for desired glazing consistency in bowl; drizzle over warm turnovers.
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25
Serve warm or cooled.
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26
Store cooled turnovers in container with tight-fitting lid.
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27
*Substitute apple pie filling.
