Preheat oven to 375 degrees F. Line a large baking sheet with foil then set aside.
Stir together the sugar and cornstarch in a medium saucepan, then add apples, blueberries, and water.
Cook and stir the mixture over medium heat until it becomes thickened and bubbly, then cook and stir for 2 more minutes.
Stir the orange peel into the mixture, remove from heat , and allow it to cool completely.
Thaw the folded puff pastry for 20 minutes at room temperature, then unfold and roll each sheet of pastry on a lightly floured surface into a 15 x 10 inch rectangle, and cut each sheet into ten 5 x 3 inch rectangles.
Spoon about 1 tablespoon of the filling on half of each rectangle covering up to 1/2 inch of the edge, then brush the edges with water.
Take pastry and lift up and over filling starting from a short side and use the tines of a fork to press the edges of the pastry to seal.
Place each pastry onto the prepared baking sheet.
Bake the pastries for 18 to 20 minutes or until golden.
Remove from oven and place on a wire rack to cool.
Drizzle orange icing over each pastry, and garnish with edible flowers if desired.