Recipe courtesy of Giada De Laurentiis
Episode: Rock the Block
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Total:
35 min
Prep:
8 min
Inactive:
20 min
Cook:
7 min
Yield:
12 turnovers
Level:
Intermediate
Total:
35 min
Prep:
8 min
Inactive:
20 min
Cook:
7 min
Yield:
12 turnovers
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

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