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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 173.3
  • Total Fat: 13.1 g
  • Cholesterol: 31.1 mg
  • Sodium: 144.7 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 0.3 g
  • Protein: 1.5 g

View full nutritional breakdown of Blueberry and Mascarpone Turnovers calories by ingredient
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Blueberry and Mascarpone Turnovers

Submitted by: JOCHEBED1

Introduction

Recipe courtesy Giada De Laurentiis
Show: Giada at HomeEpisode: Rock the Block
foodnetwork.com
Recipe courtesy Giada De Laurentiis
Show: Giada at HomeEpisode: Rock the Block
foodnetwork.com

Number of Servings: 12

Ingredients

    1/2 cup mascarpone cheese, at room temperature
    2 tablespoons sugar, plus extra for sprinkling
    1/2 teaspoon cornstarch
    1 teaspoon lemon juice
    1 teaspoon lemon zest
    1/3 cup fresh or frozen and thawed blueberries
    2 (9-inch) refrigerated pie crusts
    1 egg, beaten
    Vegetable oil, for frying

Directions

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.

Number of Servings: 12

Recipe submitted by SparkPeople user JOCHEBED1.






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Member Ratings For This Recipe

  • Do not make these unless you have a bunch of company of a lot of will power. I made them and have neither of those. We made homemade pie dough, and ours made way more than 12. So, maybe I shouldn't feel so guilty about horking down so many? But I do. These are great! - 3/31/12

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