Fruit ‘N’ Nut Turnovers

• 1-1/2 cups cold butter, cut into 1/2-inch slices
• 5 cups all-purpose flour, divided
• 1 package (1/4 ounce) active dry yeast
• 1-1/4 cups half-and-half cream
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 large egg
• 1 cup chopped dried apricots or cherries
• 1-1/2 cups water
• 1 cup chopped walnuts
• 1/2 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 2 to 3 tablespoons apricot nectar or maraschino cherry juice

1. In a large bowl, toss butter with 3 cups flour until well coated; refrigerate for 1 hour or until well chilled. In another large bowl, combine yeast and 1-1/2 cups flour. In a saucepan, heat the cream, sugar and salt to 120u0b0-130u0b0. Add to yeast mixture. Beat in egg. Beat on medium for 3 minutes. Stir in chilled butter mixture just until combined (butter will remain in large pieces).
2. Turn onto a well-floured surface; gently knead 6-8 times. Coat rolling pin with remaining flour. Roll dough into a 21x12-in. rectangle. Starting with a short side, fold dough in thirds, forming a 12x7-in. rectangle. Cover and refrigerate for 1 to 1-1/2 hours or until firm but not stiff.
3. Turn dough onto a well-floured surface; roll into a 21x12-in. rectangle. Starting with a short side, fold dough in thirds, forming a 12x7-in. rectangle. Give dough a quarter turn; roll into a 21x12-in. rectangle. Fold into thirds, starting with a short side. Repeat, flouring surface as needed. (Do not chill dough between each rolling and folding.) Cover and refrigerate for 4-24 hours or until firm.
4. For filling, in a small saucepan, bring fruit and water to a boil. Remove from the heat. Cover and let stand for 5 minutes; drain. Stir in the walnuts, brown sugar, flour and cinnamon; set aside.
5. Cut dough in half lengthwise. Roll each portion into a 12-in. square; cut each square into nine 4-in. squares. Spoon about a rounded tablespoonful of filling onto the center of each square. Brush edges of dough with water; fold dough diagonally in half, forming a triangle. Press edges to seal. Place 4-in. apart on greased
6. . Cover and let rise in a warm place until doubled, about 1 hour.
7. Bake at 375u0b0 for 16-18 minutes or until golden brown. Remove to wire racks. Combine icing ingredients until reaching desired consistency; drizzle over warm turnovers.

cold butter, flour, active dry yeast, cream, sugar, salt, egg, cherries, water, walnuts, brown sugar, flour, ground cinnamon, sugar, vanilla, cherry juice

Taken from www.tasteofhome.com/recipes/fruit-n-nut-turnovers/ (may not work)