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    • Veda Shubin

      blackberry Mascarpone Turnovers #pastry #food #recipes #breakfast

    • Alexandra Omohundro

      blackberry Mascarpone Turnovers- I love amazing food photography!

    • L Bradford

      blackberry turnovers

    • Katie Adams

      Blackberry Mascarpone Turnovers 2 7-ounce prepared puff pastry sheets 6 ounces blackberries, chopped 1/4 cup Mascarpone cheese zest of 1 lemon or orange 1 tablespoon honey 1 egg, beaten 1. Combine blackberries, Mascarpone, zest, and honey in a bowl. 2. Preheat oven to 400°F. Working with one puff pastry sheet at a time roll out the pastry to a size of 9-inches by 12-inches. Cut into 12 3x3-inch squares. Use your finger to paint a the edges of each square with beaten egg (this will help the pastry seal). Place a teaspoon of the blackberry mixture in the center of the squares. Fold over the squares into a triangle shape (for smaller ones, just fold into rectangles, they aren't as pretty but they are easier to fold). Stretch the dough if you need to to close the turnovers. Use the tines of a fork to crimp the edges. Place the turnovers on a parchment paper lined baking sheet. Chill for 5 minutes in the refrigerator before baking, or chill while you prepare the second puff pastry sheet. 3. Whisk a teaspoon of water into the beaten egg. Using a pastry brush paint the turnovers with the egg to give them a shiny glaze. Bake the turnovers for 15-20 minutes or until golden and puffy. Allow to cool for 10 minutes before serving.

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