Blueberry and Mascarpone Turnovers  Ingredients:       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    3 1/2-inch round cookie cutter       Line a baking sheet with parchment paper. Set aside.

Preparation:

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.

Comments:

Recipe courtesy Giada De Laurentiis

Categories:  Baked Goods, Baked goods, Desert, Dessert, Desserts, Fried foods,side dishes, Fruit, Fruits, Pie Crust, Skillet, dessert, desserts, pastries, stove top

Estimated Serving:  10

Estimated preparation time:  35 min.

Language:  English

Shared by:  Jilly    2010/01/28