Blueberry Turnovers


blueberry turnovers

Easy Dessert Recipe

This is a super tasty dessert recipe!

Blueberry Turnovers topped with some yummy ice-cream.

Pie Crusts

Ingredients:

  • 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

Directions:

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.

Fruit Filling

Ingredients:

  • 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

Directions:

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.

3 Comments

  1. You have really interesting blog, keep up posting such informative posts!

    Reply
    • Thank you.

      Reply
  2. I’m really inspired with your writing talents and also with the layout in your blog. Is that this a paid subject matter or did you modify it yourself? Anyway stay up the excellent quality writing, it is rare to look a great weblog like this one these days..

    Reply

Trackbacks/Pingbacks

  1. URL - ... [Trackback]... [...] Informations on that Topic: thebasilapron.com/recipes/desserts/blueberry-turnovers/ [...]...

Leave a Reply to Robot Multifonction Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>