Makes 8 servings.
- 2 1/2 c. sugar, divided
- 1/2 c. heavy cream
- 1/2 c. orange juice
- 5 oz. butter, divided
- 4 tsp. pure vanilla extract, divided
- 2 tbsp. orange zest
- 1/2 c. brown sugar, packed
- 2 c. Fuji apples, peeled, cored and diced
- 2 c. Granny Smith apples, peeled, cored and diced
- 1 tbsp. cornstarch
- 1/4 c. sweet marsala wine
- 20 oz. Wisconsin Farmstead Mascarpone cheese
- 2 tsp. cinnamon
- 16 (6" diameter) pie dough rounds, cut from pastry sheets
- 2 large eggs, beaten for egg wash
- 2 tbsp. coarse sugar
Place 2 cups sugar in small sauce pot. Cook over high heat until it starts to melt. Continue stirring until sugar is completely melted and starts to turn golden brown. Reduce heat and slowly add cream until sugar cools. Add orange juice, 4 ounces (1/2 cup) butter and 2 teaspoons vanilla. Remove from heat and strain. Stir in orange zest and set aside.
Melt 1 ounce butter and the brown sugar in large sauté pan. Add apples and cook until they start to soften. Sprinkle in cornstarch; cook until mixture starts to thicken. Carefully add marsala and remaining 2 teaspoons vanilla; cook 1 minute. Remove from heat and cool.
Beat Mascarpone, 1/2 cup sugar and cinnamon in mixing bowl until smooth, being careful not to overbeat. Fold cooled apples into the cheese mixture until incorporated.
Place heaping tablespoon of apple filling in center of each pastry round. Brush edges with egg wash. Fold pastry in half, creating half moon shape. Press edges together and press with fork to seal. Brush turnovers with remaining egg; sprinkle with coarse sugar. Bake at 350°F 22 to 27 minutes or until golden brown. Serve with orange caramel sauce. Add scoop of vanilla ice cream on side, if desired.
Or serve with a dollop of equal portions of Mascarpone and whipped cream, mixed.