~~Fruit-Mascarpone Turnovers~~

I first saw this on PBS’s Kimball’s Milk Street but it was a 10-by-14-inch tart. It looked delirious but I couldn’t eat all that before it went bad.

Hmm… cut it in to squares…

Or how about folding them over?

Turnovers!

And instead of just raspberries how about a Berry Medley of strawberries, blueberries, blackberries and raspberries.

Ingredients:

• 1 sheet frozen puff pastry, thawed and rolled into a 10-by-14-inch rectangle
• 2 pints frozen Berry Medley of strawberries, blueberries, blackberries and raspberries
• 4 tablespoons white sugar, divided
• ¾ cup (170 grams) mascarpone cheese OR room-temperature cream cheese
• 1 large egg
• ½ teaspoon vanilla extract OR almond extract
• Pinch of kosher salt
• Optional garnish: Powdered sugar

Directions:

• Thaw the berries and the dough.
• Heat the oven to 425°F with a rack in the upper-middle position.
• Line a rimmed baking sheet with kitchen parchment; place the pastry dough on top. Cut the into approximately 4 inch squares.
• In a bowl, toss the berries and 2 tablespoons sugar.
• In another bowl, whisk the mascarpone, egg, vanilla, salt and remaining 2 tablespoons sugar.
• Spread a tablespoons of mascarpone mixture inside the of squares; placde the berries on top. 
• Wet the edges of the dough squares with water, fold the dough over to make a triangle, and seal with a fork. Poke some hole on top of the turnovers.
• Bake until the pastry is golden brown, 20 to 25 minutes. Serve warm or at room temperature.

Options:

You can use pie fillings like apple or blueberry fillings.