Best 3 Blueberry And Mascarpone Turnovers Recipes
Indulge your taste buds with the delightful Blueberry and Mascarpone Turnovers, a culinary symphony of flavors and textures. These delectable pastries boast a flaky, golden crust that shatters at the first bite, revealing a luscious filling of sweet blueberries and creamy mascarpone cheese. Each turnover is a masterpiece, handcrafted with love and precision, promising an unforgettable eating experience. Discover the art of creating these pastries with our easy-to-follow recipe, complete with step-by-step instructions and helpful tips. Elevate your baking skills and impress your loved ones with these heavenly Blueberry and Mascarpone Turnovers. Additionally, explore variations of this classic recipe, including gluten-free and vegan options, to cater to diverse dietary needs and preferences. Embark on a culinary journey and delight in the symphony of flavors that awaits you.
Check out the recipes below so you can choose the best recipe for yourself!
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. If using frozen blueberries, thaw them and drain them thoroughly before using.
- To make the turnovers ahead of time, assemble them and freeze them unbaked. When ready to bake, thaw them overnight in the refrigerator and then bake according to the recipe instructions.
- If you don't have mascarpone cheese, you can substitute cream cheese or ricotta cheese.
- To make the turnovers gluten-free, use gluten-free puff pastry sheets.
- For a sweeter turnover, add a tablespoon of sugar to the blueberry filling.
- To add a bit of crunch, sprinkle some chopped nuts or granola on top of the turnovers before baking.
Conclusion:
These blueberry and mascarpone turnovers are a delicious and easy-to-make pastry that is perfect for breakfast, brunch, or dessert. With their flaky crust, creamy filling, and sweet blueberries, these turnovers are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these turnovers a try!
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