Best 3 Blueberry And Mascarpone Turnovers Recipes
Blueberry and mascarpone turnovers are a delightful pastry that combines the sweet and tangy flavors of blueberries with the creamy richness of mascarpone cheese. With a golden, flaky crust and a gooey, flavorful filling, these turnovers are perfect for breakfast, brunch, or a sweet snack. Whether you are a seasoned baker or just starting, this article will provide you with the best recipe for blueberry and mascarpone turnovers, ensuring a delicious and satisfying treat that will impress your friends and family.
Here are our top 3 tried and tested recipes!
BLUEBERRY AND MASCARPONE TURNOVERS
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 12 turnovers
Number Of Ingredients 9
Steps:
- Special equipment: a 3 1/2-inch round cookie cutter
- 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 don't 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.
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!
Provided by Scoutie
Categories < 60 Mins
Time 40m
Yield 12 turnovers, 12 serving(s)
Number Of Ingredients 9
Steps:
- 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.
BLUEBERRY AND MASCARPONE TURNOVERS
Steps:
- In a small bowl, mix together the mascarpone cheese, sugar, cornstarch, lemon zest, and lemon juice until smooth. Stir in the blueberries.
- Using the cookie cutter, cut the pie crusts into 12 circles. Place the dough circles on a parchment paper-lined baking sheet. Using a pastry brush, lightly brush the edges of each piece of dough with the egg. Spoon about 1 1/2 teaspoons of the cheese mixture in the center of each circle. 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.
- 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°F. (If you don't have a thermometer, toss in a cube of bread; it will brown in about 3 minutes and, when it does, the oil is ready.) Fry the turnovers, turning once, 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.
Tips:
- For the best results, use fresh blueberries. Frozen blueberries can be used, but they should be thawed and drained before using.
- If you don't have mascarpone cheese, you can substitute cream cheese. However, mascarpone cheese will give the turnovers a lighter and more delicate flavor.
- To make the turnovers ahead of time, bake them according to the recipe and then let them cool completely. Store the turnovers in an airtight container in the refrigerator for up to 3 days.
- When you're ready to serve the turnovers, reheat them in a preheated oven at 350 degrees Fahrenheit for about 10 minutes, or until they're warmed through.
- Serve the turnovers with your favorite toppings, such as powdered sugar, whipped cream, or ice cream.
Conclusion:
Blueberry and mascarpone turnovers are a delicious and easy-to-make treat that are perfect for any occasion. With their flaky crust, creamy filling, and fresh blueberries, these turnovers are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying snack, give these blueberry and mascarpone turnovers a try.
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