Blueberry-Lemon Turnovers - Bake from Scratch

      These handheld treats offer an ideal filling-to-crust ratio, with the beautifully golden pastry showcasing the jewel-like hues of blueberries seamlessly combined with creamy mascarpone cheese, all topped with a zesty citrus glaze.

      **Yield: 12 pastries**

      **Ingredients:**

      - ½ cup (113 grams) mascarpone cheese*, at room temperature

      - 2 tablespoons (24 grams) granulated sugar

      - 1 teaspoon (1 gram) lemon zest

      - Rough Puff Pastry Dough (recipe to follow)

      - Blueberry Filling (recipe to follow)

      - 1 large egg (50 grams)

      - 1 tablespoon (15 grams) water

      - ½ cup (60 grams) confectioners’ sugar

      - 2 teaspoons (10 grams) fresh lemon juice

      **Instructions:**

      1. Preheat the oven to 400°F (200°C) and line 2 baking sheets with parchment paper.

      2. In a medium bowl, combine the mascarpone, granulated sugar, and lemon zest, whisking until the mixture is smooth and well blended.

      3. On a lightly floured surface, roll out the Rough Puff Pastry Dough into a rectangle measuring 16x12 inches. Cut out 12 squares, each 4 inches, and then cut each square diagonally to create 2 triangles.

      4. Place 2 teaspoons (8 grams) of the mascarpone mixture in the center of half the triangles, and top each with 2 tablespoons (12 grams) of Blueberry Filling. Arrange them on the prepared baking sheets.

      5. In a small bowl, mix the egg and 1 tablespoon (15 grams) of water. Using a pastry brush, apply egg wash to the edges of the filled triangles. Place the remaining triangles on top and seal the edges by crimping with a fork. Freeze the pastries until firm, approximately 15 minutes.

      6. Using a small knife, make 3 small vents in the top of each pastry and brush with egg wash.

      7. Bake for 10 minutes, then lower the oven temperature to 375°F (190°C) and continue baking until golden brown, about 15 minutes more. Allow to cool on the pans for 10 minutes before transferring to a wire rack to cool completely.

      8. In a small bowl, whisk together the confectioners’ sugar and lemon juice, then drizzle over the cooled pastries. Serve immediately.

      *We used BelGioioso Mascarpone Cheese.

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      **Rough Puff Pastry Dough**

      **Yield: 12 pastries**

      **Ingredients:**

      - 1 1/3 cups (300 grams) cold unsalted butter, cubed

      - 2 1/4 cups (281 grams) all-purpose flour

      - 2 teaspoons (6 grams) kosher salt

      - ½ cup (120 grams) ice water

      **Instructions:**

      1. Freeze the cold butter until firm, about 15 to 20 minutes.

      2. In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter, flour, and salt on low speed until the butter is coated with flour. Gradually add ½ cup (120 grams) of ice water in a steady stream while mixing on low speed, just until the dough comes together, about 1 minute; make sure to scrape the bottom and sides of the bowl throughout to evenly hydrate the mixture. (It’s fine if some large butter pieces remain.)

      3. Transfer the dough to a lightly floured surface and roll it into a 7-inch square. Wrap in plastic wrap and refrigerate for 45 minutes to 1 hour.

      4. On a lightly floured surface, roll the dough into an 18x10-inch rectangle, dusting with flour as necessary. Fold the dough into thirds like a letter. Rotate the dough 90 degrees and roll it out again into an 18x10-inch rectangle, folding it into thirds once more. Repeat this process for a third and final turn. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. (If at any point during this process the butter becomes too soft, wrap the dough and freeze it until firm again, checking every 5 minutes.)

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      **Blueberry Filling**

      **Yield: About 1¾ cups**

      **Ingredients:**

      - 2½ cups (320 grams) fresh blueberries

      - ¾ cup (150 grams) granulated sugar

      - 2 tablespoons (16 grams) cornstarch

      - 2 tablespoons (30 grams) fresh lemon juice

      - 1 teaspoon (4 grams) vanilla extract

      - ¼ teaspoon kosher salt

      **Instructions:**

      1. In a medium saucepan, combine all the ingredients and cook over medium-high heat, stirring occasionally, until the blueberries start to break down and the mixture begins to boil.

      2. Lower the heat to medium-low and