Blueberry and Mascarpone Turnovers
Flaky, golden puff pastry meets a luscious filling of ripe blueberries and creamy mascarpone in these irresistible Blueberry and Mascarpone Turnovers. Bursting with fresh, fruity flavor and enhanced by a hint of zesty lemon and fragrant vanilla, these turnovers are the perfect blend of indulgent and light. With a quick prep time of just 25 minutes, this recipe comes together effortlessly, thanks to store-bought puff pastry sheets. A dusting of powdered sugar adds a touch of elegance, making these turnovers ideal for breakfast, brunch, or a sweet snack. Serve them warm for a bakery-worthy treat that’s guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 sheets Puff pastry sheets (thawed if frozen)
- 1.5 cups Fresh blueberries
- 0.5 cup Mascarpone cheese
- 0.25 cup Granulated sugar
- 1 teaspoon Lemon zest
- 1 teaspoon Lemon juice
- 1 teaspoon Vanilla extract
- 1 teaspoon Cornstarch
- 1 unit Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the blueberries, granulated sugar, lemon zest, lemon juice, vanilla extract, and cornstarch. Mix gently until the blueberries are evenly coated.
On a lightly floured surface, roll out the puff pastry sheets if needed, to ensure they are smooth. Cut each sheet into 4 equal squares, resulting in 8 squares total.
In a small bowl, stir the mascarpone cheese until smooth and creamy.
Spoon about 1 teaspoon of mascarpone cheese into the center of each puff pastry square. Top with 1-2 tablespoons of the blueberry mixture.
Fold each square diagonally to form a triangle, enclosing the filling. Use the tines of a fork to press and seal the edges of the turnovers.
In a small bowl, whisk together the egg and water to make the egg wash. Brush the turnovers lightly with the egg wash to encourage golden browning.
Transfer the turnovers to the prepared baking sheet, spacing them apart to allow for expansion during baking.
Bake in the preheated oven for 18-20 minutes, or until the turnovers are puffed and golden brown.
Remove from the oven and allow the turnovers to cool slightly on a wire rack.
Dust with powdered sugar, if desired, before serving.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 522 mg | 23% | |
| Total Carbohydrate | 151.0 g | 55% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 90.0 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 229 mg | 18% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 426 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
