Blueberry Mascarpone Turnovers: A Miss Michigan Recipe

Miss Michigan, Nicole Blaszczyk, submitted this recipe for Blueberry and Mascarpone Turnovers.

YIELD 12 servings

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INGREDIENTS

1/2 cup mascarpone cheese at room temperature 2 tbsp. sugar (extra for sprinkling) 1/2 tsp. cornstarch 1 tsp. lemon juice 1 tsp lemon zest 1/3 cup fresh or frozen and thawed blueberries 2 9-inch refrigerated crusts 1 egg, beaten Vegetable oil, for frying 3 1/2-inch round cookie cutter

PREPARATION:

1. Line a baking sheet with parchment paper. Set aside.
2. In a small bowl, mix cheese, sugar, cornstarch, lemon juice, and lemon zest until smooth
3. Stir in the blueberries
4. Using 3 1/2-inch round cookie cutter, cut the pie dough into 12 circles. Place dough on the prepared baking sheet.
5. Using a pastry brush, lightly brush the edges of the dough with the beaten egg.
6. 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.
7. Refrigerate for 10 minutes.
8. While the pastry is chilling: in a large heavy-bottomed saucepan, pour enough oil to fill the 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.)
9. Fry the turnovers for 1 to 1 1/2 minutes until golden.
10. Drain on paper towels and sprinkle with sugar while still hot. Cool for at least 10 minutes before serving.

This recipe appears in: Midwestern