-
To make the crust: In a medium-sized bowl, whisk together the flour, salt, sugar, and buttermilk powder, then cut in the butter and cream cheese until the mixture forms coarse crumbs.
-
Drizzle water onto the crumbs until you can squeeze them into a cohesive dough.
-
Divide the dough in half, shape each half into a disk, wrap, and chill it for 30 minutes or more, while you prepare the filling.
-
To make the filling: Mix the filling ingredients together, place in a medium saucepan, and cook, stirring often, until the apples are soft and the mixture thickens. Chill well before using it to fill the turnovers.
-
To assemble and bake the turnovers: Preheat the oven to 400°F. Lightly grease (or line with parchment) several baking sheets.
-
Roll one piece of dough on a lightly floured surface into a 12" x 18" rectangle. Flip the dough over and brush with flour if it sticks.
-
Use a turnover cutter to cut the dough into the size rounds you want to make, then roll each circle until it's about 1/2" larger.
-
Place filling slightly off-center on the dough round, using 1 heaping tablespoonful for a 6" turnover, 1 level tablespoonful for a 5", 1 heaping teaspoonful for a 4", and 1 level teaspoonful for a 3" turnover.
-
Brush water onto one edge of the dough, and fold it in half, covering the filling and sealing the edges. Gently transfer the turnover to the baking sheet.
-
Repeat with the remaining circles of dough. Then roll, cut, and fill the remaining dough disk in the same way.
-
Poke the top of each turnover with the tines of a fork. Brush with an egg beaten with a tablespoon of water.
-
Bake in the preheated oven for 16 to 20 minutes, or until golden brown. Remove the turnovers from the oven, and cool them on a rack.
-
For the glaze: combine the ingredients until smooth, adding as much cream or half-and-half as needed for consistency, and drizzle over the cooled turnovers before serving.
-
Store, covered, for 2 days at room temperature, or freeze for up to a month.
