Strawberry Turnovers

Jillian Uhl, a home cook from Wesley Chapel, Florida submitted this original recipe in our Florida Strawberries — A Taste of Summer All Winter Long recipe contest last year. It is a delicious Florida strawberry and mascarpone cheese-filled turnover, that is as welcome on the table as a breakfast pastry as it is a delicious dessert. This is what Jillian had to say about why she enjoys Florida strawberries so much:

Being a new Florida resident, I enjoy the availability of fresh strawberries, especially in the colder winter months. Biting into a ripe strawberry brings thoughts of warm summer days, even in the colder months!

The secret to this turnover’s delectable flavor and rich texture is the mascarpone cheese. While you might not have cooked with mascarpone cheese, you have almost certainly enjoyed its sumptuous creaminess if you’ve ever tasted a classic Tiramisu cake. Mascarpone cheese is an Italian triple-cream cheese made from crème fraîche, which you might remember from our Strawberries & Crème Fraîche recipe. Although mascarpone cheese is often referred to as a cheese, it is actually much more like a cream. You will likely find it in the refrigerated grocery aisle in a small plastic container near the cream cheese.

Florida Strawberry Mascarpone Turnovers

• 1/3 cup granulated sugar
• 1/3 cup water
• 3 tablespoons cornstarch
• 1/4 cup grenadine
• 1 pint Florida strawberries, diced
• 2 refrigerated pie crusts
• 8 ounces mascarpone cheese

Preheat oven to 450°F.

In a saucepan over medium heat, combine sugar, water, cornstarch and grenadine. Heat until mixture thickens and boils, stirring constantly. Stir in strawberries and reduce heat to low, cooking mixture for 5 minutes. Remove from heat.

Roll pie crusts into 13-inch circles. Using a 5-inch circle cutter, cut four circles out of each pie crust. Spread one tablespoon of mascarpone cheese onto half of each pie crust cut-out. Divide strawberry mixture among turnovers, layering on top the mascarpone cheese. Fold crusts over filling making a half-moon shapes. Pinch edges to seal. Using a fork, crimp edges.

Place turnovers on a parchment-lined baking sheet. Bake in preheated oven for 10-11 minutes or until golden brown.

Cool and dust with confectioners’ sugar.

Yield: 8 turnovers