Apple Blueberry Turnovers

1. Preheat the oven to 350 F.
2. In a large bowl, combine the apples, blueberries and sugar. Set aside.
3. Working with one sheet of phyllo at a time, cut sheet in half horizontally along the long side, so that you end up with two long strips. Brush one half with butter, then top it with the other half, lightly pressing down.
4. Pile about a quarter cup of the apples and blueberries in the top corner. Lift the bottom right corner up, meeting the opposite edge of the pastry. Keep folding up and to the right, until you get to the end. Brush the top and seams with some butter to seal, then place on a baking sheet. Repeat with the rest of the sheets and filling.
5. Once they are a1l folded, put them on a parchment lined baking sheet. Bake for 10-12 minutes or until the pastry is nice and golden. Some of the juices may have leaked out a bit and that is OK. Let them cool for 5 or 10 minutes on the sheet, then dust with some powdered sugar and dig in.