Rum spiked apple turnovers

So what do I do as soon as fall starts to show its face? I run down south to Florida to visit my parents, where it is definitely not sweater weather. Do not ask me about the timing of this trip, it just is what it is.

You know what it also is right now? Apple season and baking season. So let's get to it with some Rum Spiked Apple Turnovers!

I always feel like there's something in the fall air that screams "let's make a pie". Seems like a weird feeling when all the good pie making fruit is ready to go in the summer. However I think this feeling stems back from trips to the farms on Eastern Long Island in September in October to pick pumpkins and stop off at our favorite fruit and pie stand on the way home.

They had the best pies, hands down anywhere on Long Island. Don't get my wrong, my mom made a damn good pie. She had that flaky crust down – always my favorite part – and I would sit and pick at it until little bits were missing around the edges. For me though, that pie making gene must of skipped a generation or came a little late. I'm finally getting the hang of it but my preference will always go towards hand pies and turnovers.

So what makes one turnover a little more special than the other? It's the flavoring baby, it's all in the flavor. This one has apples paired with fall spices (cinnamon, nutmeg, vanilla) and a splash of spiced rum to complement it all.

Apples and rum – haven't had it? You really must, it's a pairing that's meant to be. Just like apples and pie.

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

1. 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.
2. Remove the skillet from the heat and stir in the 2 tablespoons of rum.
3. Heat your oven to 400°F. and line a baking sheet with parchment paper.
4. 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.
5. 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.
6. Bake for 20-25 minutes or until the puff pastry is puffed up and a dark golden brown.
7. Remove from the oven and let cool.
8. 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.
9. Just a spoon or the whisk to drizzle the glaze over the top of the turnovers. Let set for a few minutes before serving.

The post Rum Spiked Apple Turnovers first appeared on Girl in the Little Red Kitchen

More from Girl in the Little Red Kitchen:
Strawberry Hazelnut Crumb Pie
Chocolate Stout Mousse with Whiskey Cream
Cranberry Champagne Cake

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