Blueberry and Mascarpone Turnovers
Ready In: 40 mins
Serves: 12
Yields: 12 turnovers
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
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper. Set aside.
- In a small bowl, mix together the cheese, sugar, cornstarch, lemon juice, and lemon zest until smooth. Stir in the blueberries.
- 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.
- 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.
- Bake at 350 degrees for 20 to 25 minutes.
- Sprinkle with powdered sugar.
- Cool for 5 to 10 minutes before serving.
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