Easy Dessert Recipe
This is a super tasty dessert recipe!
Blueberry Turnovers topped with some yummy ice-cream.
- 12 tablespoons (1 1/2 sticks) very cold unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1/3 cup very cold vegetable shortening
- 6 to 8 tablespoons (about 1/2 cup) ice water
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Use a bowl to cut out round shapes and place them on a cookie sheet covered with parchment paper. Refrigerate while making the filling.
- 1 cup mascarpone cheese, at room temperature
- 4 tablespoons sugar, plus extra for sprinkling
- 1 teaspoon cornstarch
- 2 teaspoon lemon juice
- 2 teaspoon lemon zest
- 2/3 cup fresh or frozen and thawed blueberries
- 2 (9-inch) refrigerated pie crusts (disregard if you make your own pie crust)
- 1 egg, beaten
- Vegetable oil, for frying
In a small bowl, mix together the cheese, sugar, cornstarch, lemon juice, and lemon zest until smooth. Stir in the blueberries. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Place about 1 1/2 tablespoon 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. Refrigerate for 10 minutes.
While the pastry is chilling: 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 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 sugar while still hot. Cool for at least 10 minutes before serving.
This is a modified Giada recipe. Enjoy and let me know what you think.