Ingredients Jump to Instructions ↓

  1. 1/2 cup mascarpone cheese, at room temperature

  2. 2 tablespoons sugar, plus extra for sprinkling

  3. 1/2 teaspoon cornstarch

  4. 1 teaspoon lemon juice

  5. 1 teaspoon lemon zest

  6. 1/3 cup fresh or frozen and thawed blueberries

  7. 2 (9-inch) refrigerated pie crusts

  8. 1 egg, beaten Vegetable oil, for frying

Instructions Jump to Ingredients ↑

  1. 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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