ITK blueberry

With summer comes fresh fruit, ripe and ready to eat—and a whole new realm of ingredients to incorporate in the kitchen. Our favorite? Blueberries.

Sweet, juicy blueberries peak in mid to late summer across the nation, so get ‘em while you can! Rich in antioxidants and vitamin C, these naturally sugary berries are amazing no matter how you eat them—fresh, frozen, baked, pureed, or picked right from the bush.

But Food Network star Giada De Laurentiis likes them best when they’re mixed with mascarpone cheese, stuffed into turnovers and fried. And we have to agree. We tried out her easy-to-follow recipe for blueberry and mascarpone turnovers and couldn’t resist eating the entire batch. With just a hint of lemon zest, these light pastries are the perfect pair to any brunch. Try them out below! 

Blueberry and Mascarpone Turnovers by Giada De Laurentiis
Makes 12 turnovers

What You’ll Need:
½ cup mascarpone cheese, at room temperature
2 tablespoons sugar, plus extra for sprinkling
½ teaspoon cornstarch
1 teaspoon lemon juice
1 teaspoon lemon zest
⅓ cup of fresh or frozen and thawed blueberries
2 (9-inch) refrigerated pie crusts
1 egg, beaten
Vegetable oil for frying

What You’ll Do:
1. Line a baking sheet with parchment paper. Set aside.

2. In a small bowl, mix together the cheese, sugar, cornstarch, lemon juice, and lemon zest until smooth. Stir in the blueberries.

3. Using a 3 1/2-inch round cookie cutter, cut the pie dough into 12 circles. Place the dough on the prepared baking sheet. Using a pastry brush, lightly brush the edges of the dough with the beaten egg.

4. Place about 1 1/2 teaspoons 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.

5. 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 use a cube of bread—it will brown in about 3 minutes.) Fry the turnovers for 1 to 1 1/2 minutes until golden. As an alternative, you can bake the turnovers as well (400 degrees F, 10-15 minutes).

6.  Drain on paper towels and sprinkle with sugar while still hot! Cool for at least 10 minutes before serving.

 Photos by Chris New

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