Blueberry and Mascarpone Turnovers

By KeyIngredient

Ingredients

• 1/2 c. mascarpone cheese at room temp
• 2 Tbsp. sugar plus extra for sprinkling
• 1/2 tsp. cornstarch
• 1 tsp. lemon juice
• 1 tsp. lemon zest
• 1/3 c. fresh or frozen and thawed blueberries
• 2 - 9 " refrigerated pie crusts
• 1 egg beaten
• Vegetable oil for frying

Details

Servings 12

Preparation

Step 1

Line a baking sheet with parchment paper.

In small bowl mix together the cheese, sugar, cornstarch, lemon juice and lemon zest until smooth. Stir in blueberries.

Using a 3 1/2" round cookie cutter, cut the pie dough into 12 circles. Place the dough on the prepared baking sheets. Using a pastry brush lightly brush the edges of the dough with the beaten egg. Place about 1 1/2 tsp. 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 min.

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. 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 min until golden. Drain on paper towels and sprinkle with sugar while still hot. Cool for at least 10 min before serving.