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Saturday, January 31, 2009

Delicious Recipe

Okay... so I have a friend who likes to share recipes and stuff (Misty) and I think it is really handy and nice. I am not like that though... until today. Bob and I were watching the Food Channel last night and came across Giada (I love her!). As she was making this I was thinking... Oh My Gosh I have to make this. It is so YUMMY!So here it is:

Blueberry and Mascarpone Turnovers

1/2 c. mascarpone cheese (room temp.)
2 T. sugar (plus extra for sprinkling)
1/2 tsp. cornstarch
1 tsp. lemon juice
1 tsp. lemon vest
1/3 c. fresh or frozen and thawed blueberries
2 (9-inch) refrigerated pie crusts
1 egg, beaten
Vegetable oil, for frying
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 (I brushed the whole thing). Place 1 1/2 tsps. of the cheese mixture in the center of the dough. Fold the dough in half to enclose the filling and pinch the edge to seal. Using the tines of a fork, gently crimp the sealed edges. Refrigerate for 10 min.

While the pastry is chilling: In a large heavy-bottom sauce pan, 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 powder sugar while still hot. Cool for at least 10 minutes before serving.

1 comment:

Misty said...

That does sound yummy!! Thanks for sharing :)