Blueberry And Mascarpone Turnovers - cooking recipe

Ingredients

1/2 cup mascarpone cheese, at room temperature
2 tablespoons sugar
1/2 teaspoon cornstarch
1 teaspoon lemon juice
1 teaspoon lemon zest
1/3 cup blueberries, fresh or frozen and thawed
2 (9 inch) refrigerated pie crusts
1 egg, beaten
3 tablespoons powdered sugar

Preparation

Preheat oven to 350 degrees.
Line a baking sheet with parchment paper. Set aside.
In a small bowl, mix together the cheese, sugar, cornstarch, lemon juice, and lemon zest until smooth. Stir in the blueberries.
Using a 3 1/2-inch round cookie cutter or a glass, 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.
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.
Bake at 350 degrees for 20 to 25 minutes.
Sprinkle with powdered sugar.
Cool for 5 to 10 minutes before serving.