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.
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By cgaspa2
Pittsburgh
on March 18, 2012
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My husband and I loved these, the fresh blueberries in rich mascarpone were delicious! I used the regular Pillsbury Pie crusts and deep fried them at 375--no problems with crumbly outsides or anything (though one did start to leak because I overfilled it lol. Only change I'll make in the future is to add an additional tbsp of sugar to the filling, we thought it could have been a bit sweeter.
By dallasdiva
Texas
on December 16, 2011
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I LOVE Giada, but this recipe did not work out for me. Made for a party and no one really cared for them. The marscapone melted into the crust and some guests thought there was no filling. I think this would benefit from a more dense cheese like cream cheese or ricotta. The marscapone just didn't hold up or contribute any flavor.
By cornekopia
on August 19, 2011
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This recipe was harder than it looks. My first batch was fried and they were a crumbly disaster. My second batch I baked, and they turned out better, but I should have pricked the tops as some of them burst at the seams. Still tasted good though, and I'm a novice baker. So I would say cook at 350 degrees and make an airhole in the tops, and also use a really good storebought dough; I avoided the freezer and used the kind Pillsbury sells in the biscuit case. Also definitely brush on egg and sugar before baking, all over, like for a pie.
Read all 15 reviews