When working with pastry, always remember to avoid touching the dough with your hands because the heat from your hands melts the butter and this will make the dough tough instead of flaky.
ingredients
Pastry
Filling
Assembly
directions
Combine flour, salt and sugar in a medium bowl. Slice butter finely with knife. Combine butter with dry ingredients and toss with 2 forks. Add the ice water and toss again with a wooden spoon. Do not touch with hands.
Turn dough mixture onto a board. With a rolling pin, roll mixture to a thickness of about ½ an inch and into a rectangular shape. Fold over with a pastry scraper, bringing unworked flour into centre as if kneading. Avoid touching with hands. Roll again and turn over with pastry scraper. Repeat process until pastry is homogeneous and no flour appears. Form into a flat rectangle with rolling pin and wrap with plastic. Chill in the fridge for at least 30 minutes.
In a medium bowl, add diced apple, cornstarch, sugar, lemon juice, rum, cinnamon, ginger, and apple butter. Toss to combine.
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
On a lightly floured surface roll the dough into a square about 10 x 10-inches. Cut into 4 squares about 5 x 5-inches each.
Brush each square with beaten egg. Divide apple filling evenly over the centre of each of the pastry squares. Fold pastry over to form a triangle. Use the tines of a fork to press down to seal the edges. With a sharp knife, cut a small slit in the top of each turnover. Brush with beaten egg. Sprinkle with coarse sugar, if desired.
Transfer to baking sheet. Bake turnovers until golden brown, about 20 to 25 minutes. Serve warm.