These handheld delights strike the ideal balance of filling and crust: golden, flaky pastry reveals jewel-toned blueberries blended with smooth mascarpone and finished with a bright lemon glaze.
Blueberry-Lemon Turnovers
Makes 12 pastries
Ingredients
- ½ cup (113 grams) mascarpone cheese*, room temperature
- 2 tablespoons (24 grams) granulated sugar
- 1 teaspoon (1 gram) lemon zest
- Rough Puff Pastry Dough (recipe follows)
- Blueberry Filling (recipe follows)
- 1 large egg (50 grams)
- 1 tablespoon (15 grams) water
- ½ cup (60 grams) confectioners’ sugar
- 2 teaspoons (10 grams) fresh lemon juice
Instructions
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Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
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In a medium bowl, whisk mascarpone, granulated sugar and lemon zest until smooth and fully combined.
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On a lightly floured surface, roll the Rough Puff Pastry Dough into a 16 x 12-inch rectangle. Cut twelve 4-inch squares. Halve each square diagonally to make two triangles. Spread about 2 teaspoons (≈8 grams) of the mascarpone mixture on the center of half the triangles, then top each with 2 tablespoons (≈12 grams) of the Blueberry Filling. Arrange on the prepared baking sheets.
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In a small bowl whisk the egg with 1 tablespoon (15 grams) water to make an egg wash. Brush the edges of the filled triangles with the wash, top with the remaining triangles, and press the edges with a fork to seal. Freeze the assembled turnovers until firm, about 15 minutes.
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Use a small knife to cut three small vents in the top of each pastry. Brush the tops with more egg wash.
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Bake for 10 minutes at 400°F (200°C). Reduce the oven temperature to 375°F (190°C) and continue baking until the pastries are deep golden, about 15 minutes more. Cool on the pans for 10 minutes, then transfer to a wire rack to cool completely.
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In a small bowl, whisk confectioners’ sugar with lemon juice until smooth. Drizzle the glaze over cooled turnovers and serve.
Notes
*We used BelGioioso mascarpone cheese.
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Rough Puff Pastry Dough
Makes 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
- 1/2 cup (120 grams) ice water
Instructions
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Place cubed butter in the freezer until firm, about 15–20 minutes.
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In the bowl of a stand mixer fitted with the paddle, combine the cold butter, flour and salt at low speed until the butter is evenly coated with flour. With the mixer running on low, add ½ cup (120 grams) ice water in a slow, steady stream, mixing only until the dough just comes together, about 1 minute. Stop and scrape the bowl as needed. Large pieces of butter should remain; a few dry bits are fine.
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Turn the dough onto a lightly floured surface and roll it into a 7-inch square. Wrap in plastic and chill for 45 minutes to 1 hour.
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On a lightly floured surface, roll the dough to an 18×10-inch rectangle, flouring as needed. Fold the dough into thirds like a letter. Rotate the dough 90 degrees and repeat rolling to 18×10 inches and folding into thirds. Perform a third turn the same way. Wrap the dough and refrigerate at least 1 hour. If the butter softens during the process, wrap and freeze briefly until firm before continuing.
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Blueberry Filling
Makes 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
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Combine all ingredients in a medium saucepan. Cook over medium-high heat, stirring occasionally, until the blueberries begin to break down and the mixture comes to a boil. Reduce heat to medium-low and continue cooking, stirring occasionally, until the filling thickens, about 5 minutes. Remove from heat, cool completely, and refrigerate in an airtight container for up to one week.
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