Blueberry and Mascarpone Turnovers
Golden brown on the outside, melting and sweet on the inside, these are best hot, right out of the pan, but they hold up even after they have cooled. It’s fine to use frozen blueberries for the filling, but be sure to thaw and drain them first or they will turn the cheese filling an unappealing gray.
Recipe information
Yield
makes 12 turnovers
Ingredients
Special Equipment
Preparation
Step 1
In a small bowl, mix together the mascarpone cheese, sugar, cornstarch, lemon zest, and lemon juice until smooth. Stir in the blueberries.
Step 2
Using the cookie cutter, cut the pie crusts into 12 circles. Place the dough circles on a parchment paper–lined baking sheet. Using a pastry brush, lightly brush the edges of each piece of dough with the egg. Spoon about 1 1/2 teaspoons of the cheese mixture in the center of each circle. 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. Refrigerate for 10 minutes.
Step 3
In a large, heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375°F. (If you don’t have a thermometer, toss in a cube of bread; it will brown in about 3 minutes and, when it does, the oil is ready.) Fry the turnovers, turning once, for 1 to 1 1/2 minutes, until golden.
Step 4
Drain on paper towels and sprinkle with sugar while still hot. Cool for at least 10 minutes before serving.
