Blueberry and Mascarpone Turnovers

Ingredients

  • ½ teaspoon cornstarch
  • 1 teaspoon lemon juice
  • 2 tablespoons sugar, plus extra for sprinkling
  • ½ cup mascarpone cheese, at room temperature
  • Vegetable oil, for frying
  • 1 egg, beaten
  • 2 (9-inch) refrigerated pie crusts
  • + 11 more ingredients
    • 1/3 cup fresh or frozen and thawed blueberries
    • 1 teaspoon lemon zest
    • 1 teaspoon lemon juice
    • ½ teaspoon cornstarch
    • 2 tablespoons sugar, plus extra for sprinkling
    • ½ cup mascarpone cheese, at room temperature
    • Vegetable oil, for frying
    • 1 egg, beaten
    • 2 (9-inch) refrigerated pie crusts
    • 1/3 cup fresh or frozen and thawed blueberries
    • 1 teaspoon lemon zest

1. Special equipment: a 3 1/2-inch round cookie cutter 2. Special equipment: a 3 1/2-inch round cookie cutter

View full recipe at SpringPad

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