SUGARPLUM MASCARPONE TURNOVERS
These turnovers were inspired by my favourite holiday story, The Night Before Christmas. Like the children in the story all snug in their beds, the sweet poached fruit and creamy mascarpone are nestled within a flaky pastry.
Prep Time:20 minutes Ready In:
1 hour or less Serves:
8
Ingredients:
1 475-g pkg Tre Stelle® Mascarpone¼ cup icing sugar, divided½ tsp cinnamon, divided2 sticks unsalted butter, melted2-3 cups stone fruits (plums, peaches, or nectarines), pits removed and sliced2 Tbsp brown sugar1 Tbsp cornstarch2 sheets store-bought puff pastry
Instructions:
Preheat your oven to 400°F.In a small bowl, stir together the mascarpone with ¼ tsp of the cinnamon and about half the icing sugar and set aside.Melt butter in a large skillet over medium heat. Carefully tip the fruit into the hot skillet. Cook and stir for about 2 min. Add brown sugar, and remaining cinnamon, and cook, stirring, for 2 more min. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Dollop a spoonful of the cooled fruit onto the center of each square, then add a spoonful of the mascarpone mixture on top of the fruit. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.Brush the tops of each turnover with milk and bake for 25 mins until they are puffed and golden. Cool completely before dusting with remaining icing sugar.
