In a food processor, measure 240g of all-purpose einkorn flour, add 1/2 pound of cold butter (cut into smaller pieces).
Pulse a few times until butter is chopped into corn kernel sizes pieces.
Add 1/2 cup of cold water to the food process while the machine is OFF. Pulse 3-5 times until mix looks like pea sizes pieces and you can still see chunks of butter.
Onto a piece of cling wrap or waxed paper, scoop the mixture out and press it into a square - about 6 inches square.
Close sides of wrapping around the block, and freeze for 30 minutes.
Remove the dough from the freezer and unwrap it. Place on a well floured surface and roll to a 12 inch by 12 inch square.
Fold into thirds, like a letter. Flour well and roll again into a 12 inch square. Repeat the folding and rolling process 3 times (4 times total).
The final time you fold, you can wrap and store until you are ready to use.
Einkorn Turnovers with Puff Pastry Dough
Divide the dough into 2 pieces. Roll each piece on a well floured surface to about 12 inches square.
Cut into quarters and add filling of your choice diagonally to the squares (about 2 tablespoons per piece). Fold over at the corners and crimp with a fork.
Repeat with other half of dough.
Pierce to top of each pastry in whatever pattern you prefer. I choose a 3 slit design.
Place finished pastries onto a parchment lined tray and place in the fridge for 20 minutes.
Preheat oven to 400°F
Remove pastries from fridge and brush with beaten egg. Bake for 22-24 minutes, or until pastries are golden brown.
Mix powdered sugar (we use maple powdered sugar which you can make yourself) and milk of your choice until you reach the consistency you desire. Allow pastries to cool for about 15-20 minutes before drizzling with glaze and devour