Rather than show you how to seed a pomegranate, POMWonderful has a video that demonstrates it well. Once I heard someone on a cooking show say you could just cut the pomegranate in half and then smack the back of it until the seeds came out. I’m not sure what world they live in, but let’s just say it ended with Dean spanking the pomegranate with the back of a wooden spoon as he cried, “Bad pomegranate, bad pomegranate!” and then I was laughing so hard I nearly cried and then there was a lot of juice splattered everywhere, but not so many seeds. So, definitely go with the bowl of water….
2 Granny Smith apples, or other favorite tart apple, peeled and diced
½ cup pomegranate seeds
¼ cup granulated sugar
1 Tbsp cornstarch
In a large bowl, mix together apples, pomegranate seeds, sugar, and cornstarch until well combined. Taste for sweetness level; add more sugar if you like.
Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
On a lightly floured work surface, roll out one piece of the dough to a 16-by-11-inch rectangle (yes, I used a ruler). Trim to 15-by-10 inches. Cut into six 5-inch squares.
Working with one square at a time, place 2 tablespoons of the filling slightly off-center. Brush all of the edges with the egg wash and fold on the diagonal over the filling, pressing to seal completely. I like to trim the edges with the fluted dough cutter so they’re all neat and pretty. Repeat the process with remaining squares.
If at any time the dough starts to get too warm and difficult to work with, stop and pop it in the refrigerator for 20-30 minutes. Then when all 6 of the turnovers are assembled, place them on one of the baking sheets and refrigerate them while you work on the second piece of dough. Brush the turnovers with remaining egg wash and sprinkle with sanding sugar.
Stab a small hole into the top of each turnover to allow steam to escape while baking. It doesn’t hurt to put both of the baking sheets back into the refrigerator for another 30 minutes before you bake them (or you could potentially cover them with plastic wrap and refrigerate for up to a day before baking, or you can freeze the unbaked turnovers individually to bake within the next month or two).
Put both baking sheets in the pre-heated oven and bake until crusts are golden brown and delicious, 25 to 30 minutes. I use the convection setting on my oven, but if you don’t have that option, rotate the baking sheets halfway through to ensure even browning. Cool the turnovers slightly on a wire rack and serve warm.