Giada De Laurentiis - Blueberry and Mascarpone Turnovers

11/8/12 6:51 PM

blueberry and mascarpone turnovers

ingredients
12 turnovers Blueberry and Mascarpone Turnov ers ! cup mascarpone cheese, at room temperature 2 tablespoons sugar, plus extra for sprinkling ! teaspoon cornstarch 1 teaspoon lemon juice 1 teaspoon lemon zest ! cup of fresh or frozen and thawed blueberries 2 (9-inch) refrigerated pie crusts 1 egg, beaten Vegetable oil for frying

instructions
Blueberry and Mascarpone Turnov ers 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, 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. 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 dont 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 for at least 10 minutes before serving.

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http://www.giadadelaurentiis.com/recipes/185/blueberry-and-mascarpone-turnovers

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