Blueberry and Mascarpone Turnovers

Name: Blueberry and Mascarpone Turnovers
Yield: makes 12 turnovers
Ingredients: 1/2 cup (4 ounces) mascarpone cheese, at room temperature; 2 tablespoons sugar, plus more for sprinkling; 1/2 teaspoon cornstarch; 1 teaspoon grated lemon zest (from 1 lemon); 1 teaspoon fresh lemon juice; 1/3 cup fresh or thawed frozen blueberries, drained; 2 (9-inch) refrigerated rolled pie crusts; 1 large egg, beaten; Vegetable oil, for frying; A 3 1/2-inch round cookie cutter

December 20, 2011

Golden brown on the outside, melting and sweet on the inside, these are best hot, right out of the pan, but they hold up even after they have cooled. It’s fine to use frozen blueberries for the filling, but be sure to thaw and drain them first or they will turn the cheese filling an unappealing gray.

Recipe notes

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