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.
**Let us know your experience!**
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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.)
**Let us know your experience!**
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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
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These portable treats offer an ideal balance between filling and crust, as the golden pastry showcases the jewel-like hues of blueberries blended flawlessly with creamy mascarpone cheese and topped with a vibrant citrus glaze. Blueberry-Lemon Turnovers Makes 12 pastries ½ cup (113 grams) mascarpone cheese*, at room temperature 2 tablespoons (24 grams) granulated sugar 1 teaspoon (1 gram) lemon zest Rough