Blueberry and Mascarpone Turnovers

• 1/2 cup (4 ounces) mascarpone cheese, at room temperature
• 2 tablespoons sugar, plus more for sprinkling
• 1/2 teaspoon cornstarch
• 1 teaspoon grated lemon zest (from 1 lemon)
• 1 teaspoon fresh lemon juice
• 1/3 cup fresh or thawed frozen blueberries, drained
• 2 (9-inch) refrigerated rolled pie crusts
• 1 large egg, beaten
• Vegetable oil, for frying
• A 3 1/2-inch round cookie cutter

1. In a small bowl, mix together the mascarpone cheese, sugar, cornstarch, lemon zest, and lemon juice until smooth.
2. Stir in the blueberries.
3. Using the cookie cutter, cut the pie crusts into 12 circles.
4. Place the dough circles on a parchment paperlined baking sheet.
5. Using a pastry brush, lightly brush the edges of each piece of dough with the egg.
6. Spoon about 1 1/2 teaspoons of the cheese mixture in the center of each circle.
7. Fold the dough in half to enclose the filling and pinch the edges to seal.
8. Using the tines of a fork, gently crimp the sealed edges.
9. Refrigerate for 10 minutes.
10. In a large, heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way.
11. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375F.
12. (If you dont have a thermometer, toss in a cube of bread; it will brown in about 3 minutes and, when it does, the oil is ready.)
13. Fry the turnovers, turning once, for 1 to 1 1/2 minutes, until golden.
14. Drain on paper towels and sprinkle with sugar while still hot.
15. Cool for at least 10 minutes before serving.

mascarpone cheese, sugar, cornstarch, lemon zest, lemon juice, blueberries, rolled pie crusts, egg, vegetable oil, cutter

Taken from www.epicurious.com/recipes/food/views/blueberry-and-mascarpone-turnovers-386929 (may not work)