Here's a little treat that I made for my kids for breakfast the other day. I used the never fail pie crust recipe that Alice gave me. This one is very similiar to her recipe. I had already made up a batch, so I just took it out of the freezer. I also used frozen blueberries, but you could use fresh. I prefer the fresh ones but sometimes they can be expensive.
Blueberry Marscapone Turnovers
Recipe adapted from *Giada's Blueberry Marscapone Turnovers
1/2 -3/4 cup of blueberries
1/2 lemon juiced and zested
1/2 tsp. cornstarch
2 Tbsp. sugar or enough to cover berries
1/2 cup marcapone cheese (look in dairy section or near deli)
1 pie crust or store bought (I like Pillsbury)
1 egg slightly beaten
Preheat oven to 400 degrees. I mixed the first 4 ingredients first. Then I let these sit on the counter for a few minutes. After a few minutes I added the cheese and folded it in carefully.
After I mixed up my ingredients I rolled out my crust to 4-5 good size circles. Carefully spoon about 1 tbsp of your fruit mixture inside, use egg wash to seal edges and fold over and crimp edges if desired. Continue until you have used all the dough, I got about 9 small turnovers. Her recipe says it makes 12 but I didn't want to make them any thinner. Brush with a little bit more egg wash and sprinkle with sugar, cut a few slits in the top. Bake for about 15-20 min. until golden brown. Let them cool slightly before serving. The filling will be oozing out a little bit.
*Hints: In the original recipe she fried them in the deep fryer. So as long as you made sure you had your deep fryer set at the right temp, her directions tell you to fry them for about 3 1/2 min. I prefered not to fry these since I didn't want to get out the fryer that early. I used a small pyrex bowl (little condiment size) to make my circles. My biscuit cutter was a little to small. It also helps if you flatten the circles slightly when you fill them. My first batch were pretty while my second batch was a little less uniform. They were still yummy though.