March 28, 2011

Mascarpone-Berry Turnovers

We're looking at a PCS in the near future and part of getting ready to move means eating your way through your freezer.  I had a sheet of puff pastry there and almost two gallons of frozen berries, so turnovers it was!  The berries were mostly blueberries, but with a fair amount of crowberries mixed in.  Yum!  Make sure to taste the filling and adjust the sugar based on the tartness of your berries.

We enjoyed our dessert with a white port.  White ports are made from a different grape than tawnies and rubies.  Most of them are not worth the glass they are bottled in, but this particular one is absolutely fantastic.  To my mind, it has the flavor of a tawny, but is much lighter, less syrupy.  Open it early, perhaps even a full day, to let it breathe.


1/4 c berries
2 T sugar
1 T flour

1 t vanilla
1/2 c berries
2 T mascarpone cheese
1 sheet puff pastry, thawed

Bring the berries, sugar, flour and vanilla to a boil.  Mash the berries to release their juices.  Remove from heat and stir in the remaining berries and mascarpone.  Set aside to cool.

Roll the puff pastry until it is about 12x12.  Slice in half (or in quarters for smaller turnovers).  Place a 3T (3t for smaller turnovers) filling on each piece of pastry.  Fold in a triangle, like a flag, and seal the edges.

Bake at 375 for 30-40 minutes, or until golden brown.  Serve hot, with ice cream!

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