Bellissimo Blueberry Pie Roll Ups with Basil-Lemon Glaze
3 cups California Giant Blueberries
½ cup sugar
2 tablespoons cornstarch
1 lemon, juice and zest
3 tablespoons fresh basil, minced
2½ cups confectioners' sugar
12 egg roll wrappers
6 ounces mascarpone cheese, softened
2 tablespoons butter
2 tablespoons brown sugar
½ teaspoon ground cinnamon
In a medium saucepan, cook blueberries over medium heat for 8-10 minutes until juices are released and berries have popped. Stir in granulated sugar and cornstarch. Cook another 2-3 minutes until thickened while stirring constantly. Set aside to cool.
In a small bowl, whisk lemon juice, lemon zest and fresh basil. Add powdered sugar in ½ cup increments until glaze is thickened, but still pourable. Set aside.
Heat oven to 400°F. Line a baking sheet with parchment paper. Lay out 1 egg roll wrapper. Spread 1 tablespoon mascarpone cheese in an even layer in middle of wrapper. Spoon 1 tablespoon blueberry mixture on top. Roll up egg roll wrapper, folding in sides and rolling upward. Seal with your finger dipped in water. Place on baking sheet seam side down. Repeat with remaining 11 wrappers.
In microwave melt butter, brown sugar and cinnamon. Brush tops of roll ups with mixture.