Bite-sized desserts seem to be a theme in my life right now. These are so good and fairly easy. There are a few steps that require some patience, but it is totally worth it. I promise.
These can be eaten for dessert, or for breakfast. They remind me of a danish or something along those lines. Either way, they are delicious and you must make them.
Slightly adapted from Food Network
1/2 cup mascarpone cheese
1 tsp corn starch
2 Tbl sugar, plus more for sprinkling
Juice and zest from one lemon
pinch of cinnamon
1/3 cup blueberries
1 refrigerated pie crust
1 egg, beaten
In a bowl, combine mascarpone, corn starch, sugar, lemon juice, zest, and cinnamon. Fold in blueberries. Set aside.
Using a round 3 1/2 inch cookies cutter, cut circles out of the dough. Brush one side of the dough with the beaten egg and spoon a small amount of the mascarpone mixture into the center. Fold the dough in half and pinch the edges to seal. Use a fork to crimp the edges closed. Refrigerate for ten minutes.
Brush the tops with more of the beaten egg and sprinkle with sugar. Bake in a 350 degree oven for 20 minutes or until the tops are golden brown.
Serve warm or at room temperature.