Apple Butter Turnovers

Place the first 4 ingredients in a food processor and pulse until it resembles coarse cornmeal. Sprinkle the ice water, 1 tablespoon at a time, in the food processor and pulse until the dough starts to come together. Form the dough into a disk, wrap in parchment paper or plastic wrap, refrigerate for 30 minutes. Roll out the dough 1/4 inch thick. Using cookie cutters, cut out turnovers into desired shapes (If you are making 8 turnovers, you need 16 cut-outs, one for the top and one for the bottom). Place one cut-out on a parchment or silpat lined baking sheet, top with 2 tsp of apple butter (depending on the size of your shape) leaving a 1/4 inch border around the cut-out. Combine the honey and water together in a separate bowl. Brush the 1/4 inch border with the honey water, place matching pastry shape on top of the apple butter and using the tines of a fork, gently press down to seal the dough. Brush the remaining honey water on top of each turnover. Using the tip of a knife, cut several slits through the dough (to allow ventilation). Bake at 400 degrees for 20 minutes.