Blueberry and Mascarpone Turnovers

1. 1

   In a small bowl, mix together the mascarpone cheese, sugar, cornstarch, lemon zest, and lemon juice until smooth.

2. 2

   Stir in the blueberries.

3. 3

   Using the cookie cutter, cut the pie crusts into 12 circles.

4. 4

   Place the dough circles on a parchment paperlined baking sheet.

5. 5

   Using a pastry brush, lightly brush the edges of each piece of dough with the egg.

6. 6

   Spoon about 1 1/2 teaspoons of the cheese mixture in the center of each circle.

7. 7

   Fold the dough in half to enclose the filling and pinch the edges to seal.

8. 8

   Using the tines of a fork, gently crimp the sealed edges.

9. 9

   Refrigerate for 10 minutes.

10. 10

    In a large, heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way.

11. 11

    Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375F.

12. 12

    (If you dont have a thermometer, toss in a cube of bread; it will brown in about 3 minutes and, when it does, the oil is ready.)

13. 13

    Fry the turnovers, turning once, for 1 to 1 1/2 minutes, until golden.

14. 14

    Drain on paper towels and sprinkle with sugar while still hot.

15. 15

    Cool for at least 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

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