Updated: Sep 26, 2020
4 Granny Smith Apples, peeled, cored and sliced thin
1/2 cup of firmly packed Brown Sugar
2 TBSP Butter
2 TBSP lemon juice
2 TBSP Rum
1 TBSP cinnamon
1 TBSP Nutmeg
2 TBSP Flour
1 Package of refrigerator Puff Pastry Dough
1 egg, cracked and beaten
1 TBSP water
Beat egg and 1 TBSP water in a small bowl. Set aside.
1 cup of Confectioners Sugar
1 tsp rum
2 TBSP Cream
1 tsp Vanilla
To make glaze:
Mix icing ingredients together until it forms a thick glaze. If not thick enough, add a tsp of powder sugar at a time until it is thickened enough. Set aside.
To make Apple Filling:
Heat butter in medium saucepan until melted, add flour, lemon juice and rum and stir until it thickens add apples, brown sugar, nutmeg, and cinnamon. Heat until appleas are soft and the concoction is thick. Remove from heat and cool about 15 minutes.
To make Turnovers:
Open packaged pastry dough. Roll out to a larger area on a floured surface.
Cut pastry into 4 inch squares. Take scraps, roll out again and cut into more squares if you can.
Place a scoop of apple mixture in the center of each square and fold in half to form a triangle, point to point. place on a parchment lined cookie sheet. Repeat until all turnovers are created and on the cookie sheet. Brush each turnover with
Bake in a 400 for about 15 -20 minutes. Ovens vary. Bake until turnovers are golden and bubbly. Remove from oven and let cool until they are just warm. Drizzle glaze on each one in a zig zag pattern. Serve when glaze hardens a little bit.