1/1 Photo of Blueberry and Mascarpone Turnovers
These are VERY addicting, my family and friends love them! I have served them for brunch and also for dessert. The original recipe calls for deep-frying them for 1 to 1/2 minutes. For health reasons, I bake them at 350 degrees for 20 to 25 minutes. Make sure you egg wash the exterior pastry prior to baking. I have also learned to not overfill the turnovers, especially if the blueberries are large. Using either Phyllo dough or puff pastry also produces good results. Other fruits such as strawberries and raspberries are delicious as well. Prep time does not include refrigeration or cooling times. This recipe is adapted from Food Network, the Giada At Home show. Hope you enjoy!
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- 1Preheat oven to 350 degrees.
- 2Line a baking sheet with parchment paper. Set aside.
- 3In a small bowl, mix together the cheese, sugar, cornstarch, lemon juice, and lemon zest until smooth. Stir in the blueberries.
- 4Using 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.
- 5Using a pastry brush, lightly brush the edges of the dough with the beaten egg.
- 6Place 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.
- 7Refrigerate for 10 minutes.
- 8Bake at 350 degrees for 20 to 25 minutes.
- 9Sprinkle with powdered sugar.
- 10Cool for 5 to 10 minutes before serving.
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Nutritional Facts for Blueberry and Mascarpone Turnovers
Serving Size: 1 (38 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 132.8
- Calories from Fat 65
- Total Fat 7.3 g
- Saturated Fat 2.3 g
- Cholesterol 17.6 mg
- Sodium 141.7 mg
- Total Carbohydrate 15.2 g
- Dietary Fiber 0.3 g
- Sugars 5.3 g
- Protein 1.4 g
The following items or measurements are not included: