Blueberry Mascarpone Turnovers

I was watching Giada on the Food Network the other day and she put together some interesting little turnovers filled with fresh blueberries and mascarpone cheese.  I used that as a starting point for these little sweets adding a bit of maple and cooking down the berries into a thick and concentrated sauce before mixing in with the cheese.

Here’s what you need:

One recipe of pie dough (my go to recipe is here, but you can probably use store bought for this one)

1/2 cup mascarpone cheese

2 Tbsp sugar

1 lemon

1 cup fresh organic blueberries (I guess frozen and thawed would be ok)

1/4 cup maple syrup

1 tsp vanilla

1 egg

Enough canola oil to fill a pot about 4″ up

Scoop your mascarpone and sugar into a medium sized bowl.  Zest your lemon into that as well and stir to combine. Set aside.

In a sauce pan, pour maple syrup.

Add your rinsed berries (make sure there aren’t any little stems left on them).

Add the juice from your lemon and the vanilla.

Put this over medium high heat and let simmer for about 30 minutes, stirring occasionally.

The skins will separate and everything will break down into a thick sauce.

Once the mixture is thickened, remove from heat and let it cool off.

Roll out your dough to about 1/8″ thickness, you don’t want it too thick because the cookies are small, but you don’t want the dough to tear.

Cut out circles about 3 to 4 inches in diameter.

Place these on a baking sheet lined with parchment.

Beat your egg in a bowl, and brush the edges of each dough circle.

Mix the blueberry sauce into the mascarpone mixture, and spoon about 1 1/2 tsp onto the center of each circle.

Fold the circles in half, and use a fork to crimp the edges.

Place these in the fridge for a few minutes to set.

Heat up a pot full of oil to 375. Here’s a tip I learned from Giada: If you don’t have a thermometer, a cube of bread will brown in three minutes. Thanks G!

Set up some paper towels next to your pot.

Once the oil is hot, drop a couple of the cookies into the oil and wait a minute or two for them to turn golden and puff up.  Drain them on the paper towels and sprinkle with sugar while they’re still hot.

Let cool and enjoy!

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Published in: on July 25, 2010 at 9:26 am  Comments (2)  

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2 CommentsLeave a comment

  1. I can attest that these babies were absolutely mouth watering good. And, to top off this complement, this comes from someone that is a self-proclaimed hater of sweets.

  2. Oh my dear! This looks SO pretty and SO delicious!


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