Blueberry and Mascarpone Turnovers |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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These are VERY addicting, my family and friends love them. I have served them for brunch and also for dessert. The original recipe calls for deep-frying them for 1 to 1/2 minutes. For health reasons, I bake them at 350 degrees for 20 to 25 minutes. Make sure you egg wash the exterior pastry prior to baking. I have also learned to not overfill the turnovers, especially if the blueberries are large. Using either Phyllo dough or puff pastry also produces good results. Other fruits such as strawberries and raspberries are delicious as well. Prep time does not include refrigeration or cooling times. Hope you enjoy. Ingredients:
1/2 cup mascarpone cheese, at room temperature |
2 tablespoons sugar |
1/2 teaspoon cornstarch |
1 teaspoon lemon juice |
1 teaspoon lemon zest |
1/3 cup blueberries, fresh or frozen and thawed |
2 (9 inch) refrigerated pie crusts |
1 egg, beaten |
3 tablespoons powdered sugar |
Directions:
1. Preheat oven to 350 degrees.
2. Line a baking sheet with parchment paper. Set aside.
3. In a small bowl, mix together the cheese, sugar, cornstarch, lemon juice, and lemon zest until smooth. Stir in the blueberries.
4. Using a 3 1/2-inch round cookie cutter or a glass, cut the pie dough into 12 circles. Place the dough on the prepared baking sheet.
5. Using a pastry brush, lightly brush the edges of the dough with the beaten egg.
6. Place about 1 1/2 teaspoons of the cheese mixture in the center of the dough. Fold the dough in half to enclose the filling and pinch the edges to seal. Using the tines of a fork, gently crimp the sealed edges.
7. Refrigerate for 10 minutes.
8. Bake at 350 degrees for 20 to 25 minutes.
9. Sprinkle with powdered sugar.
10. Cool for 5 to 10 minutes before serving.
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