Blueberry and Mascarpone Turnovers

By ctozzi

Ingredients

• 1/2 cup mascarpone cheese, at room temp
• 2 tbsp sugar
• 1/2 tsp cornstarch
• 1 tsp lemon juice
• 1 tsp lemon zest
• 1/3 fresh blueberries
• 2 (9in) refrigerated pie crusts
• 1 egg, beaten
• Vegetable oil

Preparation

Step 1

Need a 3 1/2 inch round cookie cutter
Line baking sheet with parchment paper
Mix cheese, sugar, cornstarch, lemon juice and zest
Stir in blueberries
Cut pie dough into 12 circles
Place on baking sheet and brush edges with beaten egg
Place 1 1/2 tsp of cheese mixture in the center
Fold and pinch edges to seal
Refrigerate for 10 minutes
Fill large heavy-bottomed saucepan with oil
Heat on medium-high (375 degrees F) or (cube of bread browns in 3 minutes to test it)
Fry turnovers for 1-1 1/2 minutes until golden
Drain on paper towel and sprinkle with sugar
Cool for 10 minutes