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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Arfan Ahammed
[email protected]These turnovers were easy to make and turned out great! I used frozen blueberries, and they worked perfectly. I also added a bit of lemon zest to the filling, which brightened up the flavor. These turnovers are perfect for a quick and easy breakfast
Jay Hay
[email protected]These turnovers were delicious! I made them for a party, and they were a huge hit. The filling was creamy and flavorful, and the pastry was flaky and golden brown. I used fresh blueberries, and they were so sweet and juicy. I also added a dollop of w
Maria Estrada
[email protected]These turnovers were a bit disappointing. The filling was bland and the pastry was dry. I think I would have preferred a different recipe.
MD mukul khan
[email protected]These turnovers were delicious! I made them for my family for breakfast, and they were a big hit. The filling was creamy and flavorful, and the pastry was flaky and buttery. I used fresh blueberries, and they were so sweet and juicy. I also added a d
N S Sajib
[email protected]These turnovers were amazing! The filling was creamy and flavorful, and the pastry was flaky and golden brown. I used fresh blueberries, and they were so sweet and juicy. I also added a bit of cinnamon to the filling, which gave it a nice warm flavor
Kryska Benadie
[email protected]These turnovers were easy to make and turned out great! I used frozen blueberries, and they worked perfectly. I also added a bit of lemon zest to the filling, which brightened up the flavor. These turnovers are perfect for a quick and easy breakfast
Ved Patel
[email protected]These turnovers were delicious! I made them for my family for breakfast, and they were a big hit. The filling was creamy and flavorful, and the pastry was flaky and buttery. I used fresh blueberries, and they were so sweet and juicy. I also added a d
eslam tariq
[email protected]These turnovers were a bit too sweet for me. I think I would have preferred a less sweet filling. The pastry was also a bit dry. Overall, I was not impressed.
Huzaifa Qureshi
[email protected]Not bad.
Brian Jones
[email protected]These turnovers were amazing! I made them for a party, and they were a huge hit. The filling was creamy and flavorful, and the pastry was flaky and golden brown. I used fresh blueberries, and they were so sweet and juicy. I also added a bit of cinnam
Arbaz Ali
[email protected]These turnovers were delicious! I made them for my family for breakfast, and they were a big hit. The filling was creamy and flavorful, and the pastry was flaky and buttery. I used a mix of fresh and frozen blueberries, and they worked perfectly. I a
Umair Naseer
[email protected]These turnovers were a bit of work to make, but they were totally worth it! The filling was rich and creamy, and the pastry was flaky and golden brown. I used a mix of fresh and frozen blueberries, and they worked great. I also added a bit of lemon z
Ahmed Ishfaq
[email protected]I made these turnovers for a brunch party, and they were a huge hit! Everyone loved them. The recipe was easy to follow, and the turnovers turned out perfectly. I used fresh blueberries, and they were so sweet and juicy. I also added a dollop of whip
Nduduzo Maseko
[email protected]These blueberry and mascarpone turnovers were absolutely delicious! The pastry was flaky and buttery, and the filling was creamy and flavorful. I used frozen blueberries, and they worked perfectly. I also added a sprinkle of cinnamon to the filling,