Instructions: 1. Combine the raisins and rum in a small dish and set aside to soak for at least 20 minutes.

2. Combine the apples and butter in a skillet over medium heat. Add the granulated sugar and cinnamon. Cook, stirring occasionally, until the apples are soft, but not mushy, 12 to 15 minutes. Drain the raisins well and add to the cooked apples along with the lemon zest. Set aside to cool completely. (If making in advance, cover and refrigerate the filling until ready to use.)

3. On a lightly floured work surface, roll out the dough into an 18 x 12-inch rectangle and cut into six 6-inch squares. Fill each square with 1/3 cup of the apple filling and sprinkle with 1/2 teaspoon of the nuts.

Brush the edges of each pastry square with the egg and water wash. Grasp one corner of each square and fold it over the filling to the opposite corner, making a triangle. Press the edges together with a fork to seal and transfer the triangles to a baking sheet lined with parchment paper. Brush exposed dough with the wash and set aside for 30 minutes. (plm: I refrigerated during this time.)

4. Preheat the oven to 400F.

5. Brush the turnovers again with the wash. Sprinkle evenly with superfine sugar, if desired. Poke 3 holes in the top of each with a fork. Bake for about 25 minutes, until golden and crisp.

6. Remove the turnovers to wire racks to cool. Serve warm or at room temperature.

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