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 Print Recipe Pin Recipe 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 InstructionsPreheat 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 16x12-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 e

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