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1
Sift the flour, baking powder, and salt into a large bowl.
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2
Using your fingertips, work the butter into the flour mixture until it resembles coarse meal.
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3
Pour in the ice water; toss lightly, gathering the dough into a ball.
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4
Dust the dough with a little flour, and flatten it into a disk.
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5
Seal the disk in plastic wrap, and refrigerate at least 1 hour or overnight.
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6
Halve the nectarines lengthwise, and discard the pits.
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7
Leaving the skins on (to give the filling a pretty rose color), chop the fruit into 1/2-inch chunks.
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8
In a large, heavy skillet, place the nectarines, granulated sugar, and honey, and fold together.
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9
Bring to a boil over high heat; reduce heat to medium-low.
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10
Simmer, stirring, until the mixture is thick enough to hold its shape in a spoon, about 25 minutes.
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11
Transfer the filling to a bowl; let cool.
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12
On a lightly floured work surface, roll out the dough as thinly as possible (about 1/16 inch thick).
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13
With a 4-inch fluted cutter, cut the dough into as many rounds as possible.
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14
Gather the scraps into a ball, and roll out the dough as before.
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15
Again, cut out as many rounds as possible.
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16
Place about 1 tablespoon filling on the lower third of each round.
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17
Moisten the edges of the rounds lightly with cold water.
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18
Fold the rounds in half over the filling, and press the edges together tightly.
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19
Seal the edges with fork tines dipped in flour.
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20
Preheat the oven to the lowest setting.
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21
Line a shallow baking dish with paper towels, and place in the heated oven.
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22
In a large, heavy skillet, add enough oil to reach 1 inch up the sides, and place over medium-high heat.
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23
When the oil registers 350F on a deep-fry thermometer, cook the turnovers, turning them occasionally with tongs or a slotted spoon, until they are crisp and golden, about 4 minutes total.
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24
Transfer the cooked turnovers to the lined dish in the oven to drain.
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25
Keep warm until all the turnovers are cooked.
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26
Dust the warm turnovers with confectioners sugar just before serving.
