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.
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Sojib Islam
[email protected]Overall, I thought these turnovers were pretty good. I would make them again, but I would make a few changes to the recipe.
Mlungisi Bhabhanana
[email protected]The turnovers were a bit difficult to fold. I think I would practice a few times before making them for a party.
ShinobiFrog
[email protected]The turnovers were a bit dry. I think I would add more butter to the pastry next time.
Kjersten Walton
[email protected]I found that the turnovers were a bit too sweet for my taste. I would recommend using less sugar in the filling.
Rishi Persaud
[email protected]These turnovers are a bit time-consuming to make, but they're worth the effort.
Adil shakir
[email protected]I love the flaky pastry and the sweet and creamy filling. These turnovers are a real treat.
Hizbulla Akbari
[email protected]These turnovers are perfect for a special occasion breakfast or brunch.
Asadul Huq
[email protected]I made these turnovers for a potluck and they were gone in minutes! Everyone loved them.
Fdrag Gamer
[email protected]These turnovers are a great way to use up leftover blueberries.
Eric Reyes
[email protected]I love that this recipe uses mascarpone cheese. It makes the filling extra creamy and delicious.
pelicane madotyeni
[email protected]These turnovers are so good! The blueberry and mascarpone filling is a perfect combination.
Jabbar Chandio1122
[email protected]I've made these turnovers several times now and they're always a hit. They're perfect for a quick and easy breakfast or snack.
Amie Johannes
[email protected]The recipe was easy to follow and the turnovers turned out perfectly. I used fresh blueberries and they were so delicious.
Nichole Rawie
[email protected]I made these turnovers for a brunch party and they were a big success! Everyone loved them.
Noman Bro
[email protected]These blueberry and mascarpone turnovers were a hit with my family! The pastry was flaky and buttery, and the filling was sweet and creamy. I'll definitely be making these again.