BLUEBERRY AND MASCARPONE TURNOVERS

Blueberry and Mascarpone Turnovers image

Yield makes 12 turnovers

Number Of Ingredients 11

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
Special Equipment
A 3 1/2-inch round cookie cutter

Steps:

In a small bowl, mix together the mascarpone cheese, sugar, cornstarch, lemon zest, and lemon juice until smooth. Stir in the blueberries.
Using the cookie cutter, cut the pie crusts into 12 circles. Place the dough circles on a parchment paper-lined baking sheet. Using a pastry brush, lightly brush the edges of each piece of dough with the egg. Spoon about 1 1/2 teaspoons of the cheese mixture in the center of each circle. 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.
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°F. (If you don't have a thermometer, toss in a cube of bread; it will brown in about 3 minutes and, when it does, the oil is ready.) Fry the turnovers, turning once, 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.