Apple Rhubarb Turnovers

Recipe from Canadian Living.

I made these turnovers last week with fresh rhubarb from my husband's grandmother's garden. I have to be honest....these are the best turnovers I have ever had! Perhaps I'm an inexperienced turnover eater...but I really think these are amazing! My husband agreed and ate most of them in less than 24 hours.

What you'll need
Filling:
1 large Golden Delicious apple
1 large Granny Smith apple
1 cup Rhubarb, chopped
1/4 cup Granulated sugar
2 tbsp All-purpose flour
1/2 tsp Lemon juice
1/4 tsp Cinnamon
Pinch Ground nutmeg
Pinch Salt
1 Egg

Pastry:
2 1/2 cups All-purpose flour
2 tbsp Granulated sugar
1/2 tsp Salt
3/4 cup Cold unsalted butter, cubed
3/4 cup Ice water (approx)

Cream Cheese Icing:
1 cup Icing sugar
1/4 cup Cream cheese, softened
2 tsp Lemon juice
1 tsp Water

How to
1. In a bowl, mix together flour, sugar and salt. Using a pastry blender or 2 knives, cut in butter until mixture is in large crumbs.

2. Drizzle with water, tossing with fork until dough comes together adding 2 tbsp more water if needed. Divide in half; shape into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes.

3. On lightly floured surface, roll out each disc to 18 x 18 inch rectangle. Let rest for 5 minutes. Cut into 4 rectangles.

4. Meanwhile, peel, core and chop apples into 1/2 inch chunks.

5. In a bowl, toss together apples, rhubarb, sugar, flour, lemon juice, cinnamon, nutmeg and salt.

6. Spoon into half of each rectangle. Fold remaining half over filling to enclose. Press edges with fork to seal.

7. Whisk egg with 2 tsp water; brush over turnovers. Bake on baking sheet in 425°F oven until golden, about 30 to 35 minutes. Let cool completely.

8. In bowl, beat together icing sugar, cream cheese, lemon juice and water. Using a fork or pastry bag with fine tip, drizzle icing over turnovers.