Blueberry and Mascarpone Turnovers
photo by Diana Yen
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
12 turnovers
- Serves:
- 12
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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Reviews
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Oh my, thanks for the warning about these being addictive!! I just ate 1/2 of it coming out of the oven.....must stop so that hubby can have some and so that I am hungry for dinner later. I used phyllo dough instead of pie crust and upped the lemon juice like a previous reviewer. Will definitely make again, and next time probably double the recipe because these do not last long! Thanks Scoutie! Made for Holiday tag.
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DELICIOUS!!!!! I made 1/2 of the recipe for a late breakfast/brunch today and just loved these treats. I used a frozen pie shell that I thawed out, but think next time I would use the refrigerated kind or even try the phyllo or puff pastry, as my dough was rather dry after being frozen. Thanks for sharing the recipe Scoutie!! Made for Newest Tag.
Tweaks
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Oh my, thanks for the warning about these being addictive!! I just ate 1/2 of it coming out of the oven.....must stop so that hubby can have some and so that I am hungry for dinner later. I used phyllo dough instead of pie crust and upped the lemon juice like a previous reviewer. Will definitely make again, and next time probably double the recipe because these do not last long! Thanks Scoutie! Made for Holiday tag.
RECIPE SUBMITTED BY
Scoutie
Roseville, California
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>