In a small bowl, combine flour and salt; cut in (using a pastry cutter or fork) 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until a ball starts to form, then use your hands to finish forming into a ball. The dough does NOT need to be wet to pick up all the flour - keep working with your hands a little so the dough leaves the sides of the bowl clean. On a lightly floured surface, roll dough into a 12x6 inch rectangle.
Cut remaining butter into thin slices. Starting at a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within a half inch of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 6x4 inch rectangle. Roll dough into a 12x6 inch rectangle.
Repeat steps of butter layering and dough folding, ending with a 6x4 inch rectangle. Wrap in plastic wrap; refrigerate for 15 minutes. Roll dough into a 12x6 inch rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic wrap; refrigerate for 1 hour.
Preheat the oven to 450 degrees Fahrenheit.
Roll out your dough into a 12x12 inch square, then use a butter knife to cut into fourths. Spoon 1.5 Tbsp. Bonne Maman Apricot preserves into the center of each square and fold across the middle into triangles. Use a fork to press down the edges, sealing them shut. Use a paring knife to poke 3 vent holes in the top of each turnover.
Finally, paint with the egg wash and sprinkle heavily with raw sugar. Bake for 17 minutes or until golden brown. Allow to cool before serving - those insides take a long time to cool!