Rum Spiked Apple Turnovers Recipe

Susan Palmer | Girl in the Little Red Kitchen

Rum Spiked Apple Turnovers give you the taste of apple pie without all the hassle. Perfect morning, noon, or night.

Rum Spiked Apple Turnovers Photo

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.

Rum Spiked Apple Turnovers Picture

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.

Rum Spiked Apple Turnovers Image

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! 

Rum Spiked Apple Turnovers Pic

Are you tired of the dinner routine?

Stuck in a rut or looking for fun new recipes to try?

Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.


You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!


Rum Spiked Apple Turnovers Recipe

    8 Servings


  • 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. 


Cooking Method:
Boozy Food
Boozy Desserts
, , , , , , , ,
Related Recipes:
Boozy Food Recipes, Boozy Dessert Recipes, Dessert Recipes, Baking Recipes, Baked Recipes, Apple Recipes, Rum Recipes, Party Food Recipes, Holiday Recipes
Recipe Yields:
8 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Susan Palmer
Recipe Yields: 8 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Nutrition Facts

Servings Per Recipe 8

Amount Per Serving
Calories from Fat 89
Calories 229

% Daily Value*
Total Fat 11g
  Saturated Fat 5g
Sodium 117mg
Total Carbohydrate 19g
  Dietary Fiber 1g
  Sugars 19g
Protein 2g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Susan Palmer

About Susan

Susan bakes up delicious treats as the Girl in the Little Red Kitchen at home in Brooklyn. She's joined Food Fanatic as a Cocktails and Boozy Desserts Fanatic, and we could not be more excited!

Show Comments