Thursday, July 7, 2011

Blueberry and Mascarpone Turnovers

I tried these Blueberry and Mascarpone turnovers a couple weeks ago.  Both hubby and I loved it.  Of course we had it with vanilla ice cream.  Yes, we love ice cream at my house!  It's a great combination, especially during the summer! This recipe is from Giada De Laurentis and can be found on the Food Network website. I am a  BIG Giada fan.  My hubby and I actually stood in line for more than 4 hours just to get in the Sur La Table store to get my copy of Giada's Everyday Italian Recipe book signed.  When we finally did get in the Sur La Table store, we were in there for less than 5 minutes.  The employees told us where we can take pictures and where to stand.  One of the employees took my book  and gave it to her.  Giada signed it, smiled,  and off we went.  


  • 1/2 cup mascarpone cheese, at room temperature
  • 2 tablespoons sugar, plus extra for sprinkling
  • 1/2 teaspoon cornstarch
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1/3 cup fresh or frozen and thawed blueberries
  • 2 (9-inch) refrigerated pie crusts
  • 1 egg, beaten
  • Vegetable oil, for frying


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.

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