These sweet blueberry mascarpone turnovers are perfectly sweet and delicious served warm or room temperature. Say hello to your new favorite dessert.
One day I spied blueberries and mascarpone sitting in my fridge. I then immediately opened my freezer to check and see if I had puff pastry. Which of course I did. I then knew I couldn’t pass up the opportunity to turn all these ingredients into a fluffy packets of goodness!
I tried to keep the flavors light by only adding sugar and lemon zest. Guess what? They were pretty good. However, I should mention that because the blueberries were super juicy it leaked a bit. Totally worth it in my opinion. Who wouldn’t take some leaky blueberries if they got rewarded with this steamy little puff pastry turnovers.
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Blueberry Mascarpone Turnovers
These sweet blueberry mascarpone turnovers are perfectly sweet and delicious served warm or room temperature. Say hello to your new favorite dessert.
Yield: 4 turnovers
Prep Time: 15 minutes
Cook Time: 15 minutes per batch
Total Time: 30 minutes
Ingredients:
- 1 sheet puff pastry, thawed
- 1 pint fresh blueberries, washed
- 8oz. mascarpone cheese
- 1 lemon, zested
- 2-4 tablespoons sugar, depending on the sweetness of your blueberries
- 1 egg, for egg wash
- Turbinado sugar, for sprinkling
Source: Nutmeg Nanny
Directions:
Heat oven to 450 degrees.
Gently roll out puff pastry to a 12x12 square.Smoothing out the dough and taking out the creases.
Cut dough into four equal pieces. Set onto parchment lined baking sheet and put into freezer while preparing filling.
Add blueberries, mascarpone cheese, zested lemon and sugar to a bowl. Gently mix together, careful not to break the berries. Divide into four equal parts.
Take puff pastry out of the freezer and add 1/4 blueberry mascarpone mixture on one half of each square. Using a pastry brush, brush the edges of each square with the egg wash. Fold the pastry diagonally over the blueberry mascarpone mixture and seal by pressing the edges with a fork. Brush the tops with egg wash and sprinkle with turbinado sugar. Cut a small slit in the top of the turnover.
Bake in the oven for 15 – 18 minutes until puffed and brown.
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