Blueberry-Lemon Turnovers
These handheld delights deliver the perfect filling-to-crust ratio as the beautifully bronzed pastry reveals the jewellike tones of blueberries perfectly melded with creamy mascarpone cheese and drizzled with a bright citrus glaze.
Blueberry-Lemon Turnovers
Makes 12 pastries
Ingredients
½ cup (113 grams) mascarpone cheese*, room temperature2 tablespoons (24 grams) granulated sugar1 teaspoon (1 gram) lemon zestRough Puff Pastry Dough (recipe follows)Blueberry Filling (recipe follows)1 large egg (50 grams)1 tablespoon (15 grams) water½ cup (60 grams) confectioners’ sugar2 teaspoons (10 grams) fresh lemon juice
Instructions
Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together mascarpone, granulated sugar, and lemon zest until smooth and well combined.
On lightly floured surface, roll Rough Puff Pastry Dough into a 16×12-inch rectangle. Cut 12 (4-inch) squares from dough; halve each square diagonally to make 2 triangles. Spread 2 teaspoons(8 grams) mascarpone mixture onto center of half of triangles; top each with2 tablespoons (12 grams) Blueberry Filling. Place on prepared pans.
In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Using a pastry brush, brush edges of filled triangles with egg wash. Top with remaining triangles, and crimp with a fork to seal. Freeze until firm, about 15 minutes.
Using a small knife, cut 3 small vents in top of each pastry. Brush pastries with egg wash.
Bake for 10 minutes. Reduce oven temperature to 375°F (190°C), and bake until golden brown, about 15 minutes more. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.
In a small bowl, whisk together confectioners’ sugar and lemon juice; drizzle onto cooled pastries. Serve immediately.
Notes
*We used BelGioioso Mascarpone Cheese.
Rough Puff Pastry Dough
Makes 12 pastries
Ingredients
1 1/3 cups (300 grams) cold unsalted butter, cubed2 1/4 cups (281 grams) all-purpose flour2 teaspoons (6 grams) kosher salt1/2 cup (120 grams) ice water
Instructions
Freeze cold butter until firm, 15 to 20 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, beat cold butter, flour, and salt at low speed just until butter is coated with flour. With mixer on low speed, add ½ cup (120 grams) ice water in a slow, steady stream, beating just until dough comes together, about 1 minute, stopping to scrape bottom and sides of bowl and turn dough to hydrate evenly. (There will still be large pieces of butter. It is OK if a few dry bits remain.)
Turn out dough onto a lightly floured surface, and roll into a 7-inch square. Wrap in plastic wrap, and refrigerate for 45 minutes to 1 hour.
On a lightly floured surface, roll dough into an 18×10-inch rectangle, lightly flouring surface and top of dough as needed. Fold dough in thirds like a letter. Rotate dough 90 degrees; roll into an 18×10-inch rectangle, and fold in thirds like a letter. Repeat procedure for a third and final turn. Wrap dough in plastic wrap, and refrigerate for at least 1 hour. (If at any point the butter is too soft after a fold, wrap in plastic wrap, and freeze until butter is firm again, checking every 5 minutes).
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