Pastry School Rum-Raisin Apple Turnovers

Make a great apple turnover with puff pastry!

This apple turnover recipe is awesome! It’s flaky and flavorful, and even better, it’s quick and easy. Your family will think you’ve attended pastry school once they get a taste of an apple turnover right from your own oven.

I use puff pastry and canned apple pie filling for my turnovers, but I “doctor up” the apples a little by adding raisins that have been soaked in rum, along with a couple of other ingredients. I’ll share these cooking secrets with you!

Holle’s Rum-Raisin Apple Turnover recipe

What you’ll need:

  • ½ cup seedless raisins
  • ½ cup rum
  • 1 can apple pie filling
  • ¼ teaspoon ground cloves
  • ¼ teaspoon cinnamon
  • 2 teaspoons brown sugar
  • 1 sheet frozen puff pastry
  • Flour
  • 1 large egg
  • 1 teaspoon water
  • 1/3 cup powdered sugar
  • 1/8 teaspoon vanilla
  • 1 tablespoon milk

 

Directions: Soak raisins in rum until raisins have plumped. Pour off rum and add raisins to pie filling. Blend in cloves, cinnamon, and brown sugar until sugar has dissolved.

Thaw pastry sheet for about half an hour and carefully unfold, placing it on a floured surface. Form it into a square that measures roughly 12 inches. Cut this large square into four small squares. Place each small square on a sheet of Seran wrap.

Add about 4 teaspoons apple filling to each pastry square and fold over.

Beat the egg with the water and use it to seal the turnover edges. Press a fork’s tines along the edges, ensuring that there’s a good seal.

Fold up the filled turnovers tightly in the plastic wrap and place in the freezer for 10-12 minutes.

Preheat your oven to 400 degrees. Line your baking pan with parchment paper.

Space turnovers apart on pan and cut 2 or 3 vents in the top of each.

Bake for 18-20 minutes, until turnovers are light brown and flaky.

Allow turnovers to cool. Mix together powdered sugar, vanilla, and milk to desired consistency and drizzle over turnovers.