Recipe: Apple-Blueberry Turnovers

With winter fruits at there peak, take advantage of the freshness, apples and blueberries, pears , there all so delicious, people automatically walk to your kitchen wanting to eat. Anna Loutsos

4 Golden Delicious Apples –peeled, cored and sliced
2 tbls. butter
1 cup brown sugar or Splenda
1 tsp. cinnamon
1 tbls. cornstarch
1 tbls. water
1 (17.25 ounce) package of frozen puff pastry sheets, thawed
1 pint blueberries
1 egg +2 tbls. water = egg wash
Sanding sugar for sprinkling

Melt butter in a large skillet over medium heat. Place apples into hot skillet, cook and stir for about two minutes, add the brown sugar, and cinnamon, and cook, stirring, for two more minutes, add the blueberries, and cook for another two minutes. Stir together cornstarch and 1 tbls. water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened, remove from heat to cool slightly.
Preheat oven to 400f degrees.
Unfold puff pastry sheets, and repair any cracks by pressing them together, smooth out slightly with rolling pin to even out; cut each sheet into four even squares; spoon fruit mixture into each square. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about one inch between them, pierce each turnover so as steam can release; Mix one egg with one tablespoon
of water, then with a pastry brush, baste the turnovers, then sprinkle with sugar. Bake for twenty-five minutes or so, until golden brown, and turnovers have puffed up.

* If you are in a pinch for time, you can use any can of pie filling that you like.