Get the taste of apple pie without the hassle. Rum Spiked Apple Turnovers make the perfect morning, noon or night dessert with spiced apples, a dash of dark rum all wrapped around flaky puff pastry.
I firmly believe that there are two types of pie people. The ones that are in the filling camp, and those that lay firmly in the crust camp. I’m a crust person, since I was a little kid picking the crust from my mom’s apple pie, to today picking the slice that has the largest crust to filling ratio.
As delicious as any filling might be that flaky crust gets me every time, which is why I always gravitate towards hand pies and turnovers.
Just the nature of the dessert itself calls for more crust than filling because as soon as you over stuff them – BOOM it’ll explode in the oven. Now no one really wants that when they work so hard to prepare the filling, make the dough, roll it out, shape it etc., etc.
What if, just what if there’s an easy way out? What if we can get all the flavors of apple pie with maximum crustage and minimal work? Easy – turn to your friend puff pastry. I think the only thing that could possibly make this dessert better is a healthy dose of spiced dark rum to compliment the brown sugar and buttered apples.
If you can find them, I love to use pre-cut puff pastry squares to make my work just that much easier. No need to worry about cutting the right size dough or if you’ll end up with the right amount. Of course, I’m not telling you go on a wild goose chase for them either - if they aren’t at your favorite neighborhood market, just roll out the puff pastry a little bit to make sure you can cut some even squares.
From there, we prepare the filling on the stovetop, fill it in the center and bake away. Pretty soon the smell of apples, butter and cinnamon will fill the house. All you need is the vanilla rum glaze to finish these guys off and you are ready for a special treat any time of day!
- 3 medium apples, peeled, cored, and cut into 1/2 inch dice
- 4 tablespoons unsalted butter
- 1/4 cup light brown sugar
- 1 teaspoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/2 teaspoon vanilla bean paste, or pure vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons spiced rum
- 2 puff pastry sheets, cut into 8 squares, or 8 puff pastry squares, thawed
- 1 large egg, for egg wash
For the Glaze:
- 1/2 cup confectioners sugar
- 1 tablespoon spiced rum
- 1 tablespoon heavy cream
- 1/4 teaspoon vanilla bean paste, or pure vanilla extract
- In a non-stick skillet over medium heat melt the butter and add your diced apples. Stir in the brown sugar, lemon juice, cinnamon, nutmeg, vanilla and salt. Stir to combine and cook for about 10 minutes or until the apples have softened but still retain their shape.
- Remove the skillet from the heat and stir in the 2 tablespoons of rum.
- Heat your oven to 400°F. and line a baking sheet with parchment paper.
- Scoop 2 tablespoons of apple filling in the center of each puff pastry square and using a pastry brush – brush 2 sides of the puff pastry with egg.
- Fold over the puff pastry, press firmly down to seal and use the tines of your fork to close the turnovers. Transfer to your baking sheet and repeat with remaining filling and puff pastry.
- Bake for 20-25 minutes or until the puff pastry is puffed up and a dark golden brown.
- Remove from the oven and let cool.
- While the turnovers are cooling, prepare the glaze. In a small bowl whisk together the confectioners sugar, rum, heavy cream and vanilla. You want a smooth, runny consistency. If it seems too thick add just a touch more heavy cream.
- Just a spoon or the whisk to drizzle the glaze over the top of the turnovers. Let set for a few minutes before serving.
Le Creuset Skillet
Lodge Cast Iron Skillet
Demarle Silpat Non-Stick Baking Mat
Le Creuset Jelly Roll Pan