Blueberry-Lemon Turnovers

Preheat the oven to 200 ° C (400 ° F). Line 2 sheets of pan with parchment paper.

In an average bowl, beat mascarpone, granulated sugar and lemon zest together until smooth and well -combined.

On a slightly floured surface, roll the dough for rough puff pastry in a 16×12 inches rectangle. Cut 12 (4 inches) square from the dough; They leave each square diagonal to create 2 triangles. Distribute 2 teaspoons (8 grams) Mascarpone mixture in the center of half of the triangles; Top each with 2 tablespoons (12 grams) filling of blueberries. Place on prepared pans.

In a small bowl, beat the egg together and 1 tablespoon of water (15 grams). Using a pastry brush, the brush edges of triangles filled with egg washing. Top with remaining triangles and folding with a fork to be sealed. Freeze until it is stopped, about 15 minutes.

Using a small knife, size 3 small air intakes on top of each pastry shop. Brush the desserts with the washing of the eggs.

Cook for 10 minutes. Reduce the oven temperature to 190 ° C of 375 ° F) and cook until golden, about 15 minutes more. Leave the pans to cool for 10 minutes. Remove from the pans and let it cool completely on a wire rack.

In a small bowl, beat the sugar and lemon juice of the pastry chefs together; Sprinkle the cooled desserts. Serve immediately.

Freeze the cold butter until it is stopped, from 15 to 20 minutes.

In the bowl of a support mixer equipped with a palette attack, beat the cold butter, flour and low speed salt only until the butter is covered with flour. With the low -speed mixer, add icy water ½ cup (120 grams) in a slow and constant stream, beating until the dough joins, about 1 minute, stopping to scrape the bottom and sides of the bowl and turn the dough to hydrate evenly. (There will still be large pieces of butter. Okay if some dry pieces remain.)

Turn off the dough on a slightly floured surface and roll in a 7 -inch square. Wrap in a plastic casing and refrigerate for 45 minutes to 1 hour.

On a slightly floured surface, roll the dough into a 18 × 10 inches rectangle, a slightly floured surface and the upper part of the dough, if necessary. Fold the dough in third parties as a letter. Rotate the dough of 90 degrees; Rolla in a 18 × 10 inch rectangle and fold in third parties as a letter. Repeat the procedure for a third and last round. Wrap the dough in a plastic casing and refrigerate for at least 1 hour. (If at any time the butter is too soft after a fold, wrap in a plastic casing and freeze until the butter is stopped again, checking every 5 minutes).

In an average saucepan, mix all the ingredients; Cook over medium-high heat, stirring occasionally, until the blueberries begin to break and the mixture starts boiling. Reduce the medium-low heat; Cook, mixing occasionally, until it thickens, about 5 minutes. Remove from the heat and let it cool completely. Refrigerate in an airtight container for a maximum of 1 week.