We love cooking and baking with apples at this time of year. These delicious fruit-filled turnovers are perfect for Rosh Hashanah and the entire holiday season, and the drizzle of pomegranate in the icing gives them a touch of tang that hits all the right notes.
Apple Blueberry Turnovers
- Cooking and Prep: 40 m
- Serves: 6
Prepare the Apple Blueberry Turnovers
Preheat oven to 375 degrees Fahrenheit.
Slice the apples and then cut the slices further in half. Should yield one cup cut apple. Mix together apples, blueberries, sugar, cornstarch, lemon juice, and cinnamon. Divide mixture evenly into each puff pastry square. Fold in half and press down edges with a fork.
Brush with beaten egg and sprinkle with sugar in the raw and cinnamon. Cut two slits into each turnover for steam to escape.
Bake for 25 minutes on a lined baking sheet. (It is very important that it is lined.) It’s normal for some liquid to ooze out of the turnovers.
Mix together icing sugar and pomegranate juice. Drizzle on top of turnovers.
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