Blueberry Mascarpone Turnovers

I had on Food Network one day and left it on when I went to go do something. To my surprise my father in law sat and watched it. He came upstairs and said that Giada just made blueberry turnovers and they looked really good. We pulled up the recipe and got the ingredients and made them. They were really good with one minor change. We tried eating one after letting them rest 20 minutes, but the insides were still runny and they just didn’t taste right. I put them in the fridge for 20 more minutes to let the cheese harden up a little and that did it. They were perfect! I made the adjustments to the recipe below.

I used regular sugar to sprinkle over the top but you could also use powdered. My favorite part of the turnovers was the lemon flavor. I didn’t think it would be a big flavor, but it was. It’s why my father in law didn’t like them so much. He isn’t a lemon dessert fan. But if you are, you will love these!

Blueberry Mascarpone Turnovers

  • 1/2 cup mascarpone cheese, at room temperature
  • 2 tablespoons sugar, plus extra for sprinkling
  • 1/2 teaspoon cornstarch
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1/3 cup fresh or frozen and thawed blueberries
  • 2 (9-inch) refrigerated pie crusts
  • 1 egg, beaten
  • Vegetable oil, for frying

Special equipment: a 3 1/2-inch round cookie cutter

  1. Line a baking sheet with parchment paper. Set aside.
  2. In a small bowl, mix together the cheese, sugar, cornstarch, lemon juice, and lemon zest until smooth. Stir in the blueberries.
  3. Using a 3 1/2-inch round cookie cutter, cut the pie dough into 12 circles. Place the dough on the prepared baking sheet. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. 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. Refrigerate for 10 minutes.
  4. While the pastry is chilling: 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 degrees F. (If you don’t have a thermometer a cube of bread will brown in about 3 minutes.) Fry the turnovers for 1 to 1 1/2 minutes until golden. Drain on paper towels and sprinkle with sugar while still hot. Cool on the counter for 5 minutes then place in fridge for 15-20 minutes.

Source: Giada De Laurentiis


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