Spiced Rum Apple Turnover Recipe
Did you know that apple turnovers are held in such high esteem that they have their own National day? July 5th is National Apple Turnover Day (via National Day Calendar) and we are here for it! In fact, we think that apple turnovers are so good they should be celebrated all year around. Buttery and flaky puff pastry parcels filled with sweet, spiced apple — can food get much better than that?
Rumored to originate from a French town in the 17th century, apple turnovers were allegedly created during an epidemic, when a lady of the town gifted those who were unwell with apples and flour, resulting in the delicious pastry we know and love today (via Slurrp). Though, it seems as though every nation and culture has it's very own version of the turnover, likely due to how durable, simple, and affordable they are to make.
This apple turnover recipe, created by recipe developer Jennine Rye, includes a special ingredient to kick things up a notch: spiced rum. Richly flavored, sweet, and warming, you'll soon discover that spiced rum is the one ingredient that has been missing from apple turnovers all along.
Gather the ingredients for this spiced rum apple turnover recipe
To make this spiced rum apple turnover recipe, first you will need to gather the ingredients. You will need apples, butter, sugar, cinnamon, nutmeg, lemon juice, spiced rum, ready-made puff pastry, an egg, powdered sugar, and vanilla extract.
To create the perfect apple turnover, you will need to use the right kind of apples. Some can turn to mush or become flavorless when cooked, which will result in a subpar pastry, and nobody wants that. Instead you will want apples that are slightly firmer and more tart in flavor; suitable varieties include Granny Smith apples, pink lady apples, or even bramley apples if you can find them.
Make the apple filling
To begin, you will need to make the apple filling. Peel and finely chop the apples, and then add them to a large pan with the butter. Keep the pan to a medium heat, and add the sugar, the cinnamon, the nutmeg, and the lemon juice, and allow the apples to cook for 10 minutes. Then add some spiced rum to the large pan and allow the apples to continue to cook in the liquid, until the apples are soft and the liquid has evaporated. Then, leave the sautéed apples to cool while preparing the pastry.
Create the turnovers
Once the apple mixture is cool, it is time to create the turnovers. Preheat the oven, and then carefully slice your store-bought, ready-roll puff pastry into six squares. Heap 1 tablespoon of the apple mixture onto each of the squares, brush a little of the egg wash around the edges of each pastry square, and then fold half of the pastry diagonally over the other to seal the apple filling inside. Use a fork to crimp the edges (this will help to properly seal the pastry), and then finish off the turnovers by brushing them with the egg wash. Place them into the preheated oven and allow them to bake for 20 to 25 minutes, until they are puffed up and golden brown.
Make the glaze
While the turnovers are cooling, it's time to make the spiced rum glaze. Simply sieve the powdered sugar into a small bowl, then add the remaining spiced rum, along with the vanilla extract and tablespoon of water, to the bowl and mix everything together. If the glaze still seems a bit thick, you can add further water to create the desired texture. Then, simply drizzle the glaze over the cooled turnovers using a spoon or a squeeze bottle.
These turnovers are best eaten fresh, while the pastry is crisp and flaky, though they last well for up to two days stored in an airtight container at room temperature. Great for breakfast, lunch, or a delicious afternoon snack, we don't think you'll have these spiced rum apple turnovers sat around for long!
- 3 Granny Smith apples (or any tart variety)
- 1 tablespoon butter
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- pinch of ground nutmeg
- ½ tablespoon lemon juice
- 3 tablespoons spiced rum, divided
- 1 pack ready-rolled puff pastry
- 1 egg
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- Peel the apples, and then dice them finely.
- Sauté the finely diced apples in the butter, sugar, cinnamon, nutmeg, and lemon juice for 10 minutes. Then, add 2 tablespoons of spiced rum and continue to cook the apples until they are softened, roughly 5 minutes. Leave them to cool.
- Preheat the oven to 350 F.
- Cut out 6 squares of puff pastry and add 1 heaping tablespoon of the cooled apple filling to one corner of the pastry. Beat the egg and then brush a little around the edge of the pastry square, before folding the other side over the top to make a triangle. Crimp the edges using a fork, then brush with a little of the beaten egg to finish off. Complete all 6 pastries and then place them in the oven to cook for 20 to 25 minutes, until they are puffed up and golden.
- In a small bowl, mix together the powdered sugar with the remaining tablespoon of spiced rum, the vanilla extract, and 1 tablespoon of water. Mix everything together until a smooth paste has formed, then drizzle it over the top of the cooled apple turnovers.
| Calories per Serving | 249 |
| Total Fat | 5.8 g |
| Saturated Fat | 2.2 g |
| Trans Fat | 0.1 g |
| Cholesterol | 31.7 mg |
| Total Carbohydrates | 44.1 g |
| Dietary Fiber | 2.7 g |
| Total Sugars | 36.4 g |
| Sodium | 31.4 mg |
| Protein | 1.9 g |
