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.

Remove the skillet from the heat and stir in the 2 tablespoons of rum.

Heat your oven to 400°F. and line a baking sheet with parchment paper.

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.

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.

Bake for 20-25 minutes or until the puff pastry is puffed up and a dark golden brown.

Remove from the oven and let cool.

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.

Just a spoon or the whisk to drizzle the glaze over the top of the turnovers. Let set for a few minutes before serving.