Blueberry And Mascarpone Turnovers

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1/2 cup mascarpone cheese, at room temperature
• 2 tablespoons sugar
• 1/2 teaspoon cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 1/3 cup blueberries, fresh or frozen and thawed
• 2 (9 inch) refrigerated pie crusts
• 1 egg, beaten
• 3 tablespoons powdered sugar

Recipe

• 1 preheat oven to 350 degrees.
• 2 line a baking sheet with parchment paper. set aside.
• 3 in a small bowl, mix together the cheese, sugar, cornstarch, lemon juice, and lemon zest until smooth. stir in the blueberries.
• 4 using a 3 1/2-inch round cookie cutter or a glass, cut the pie dough into 12 circles. place the dough on the prepared baking sheet.
• 5 using a pastry brush, lightly brush the edges of the dough with the beaten egg.
• 6 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.
• 7 refrigerate for 10 minutes.
• 8 bake at 350 degrees for 20 to 25 minutes.
• 9 sprinkle with powdered sugar.
• 10 cool for 5 to 10 minutes before serving.