Recipes
Blueberry and Custard-Filled Star Puffs
1 Ratings
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Blueberry and Custard-Filled Star Puffs
Recipe: Blueberry and Custard-Filled Star Puffs
Ingredients
- 1 sheet (from a 17-ounce package) frozen puff pastry, thawed
- 1 package (3-3⁄8 ounces) instant vanilla pudding and pie filling
- 1 cup milk
- 1 container (8 ounces) sour cream
- 1 pint (about 2 cups) fresh blueberries
- 1 tablespoon sugar
- 1 tablespoon chopped fresh mint (optional)
- ½ teaspoon grated orange peel
- Confectioners sugar
Instructions
- Preheat oven to 400°F
- On a work surface carefully unfold puff pastry
- With a rolling pin roll pastry out ½-inch wider than its original dimension
- Using a 3-inch star-shaped cookie cutter*, cut out 12 stars
- With a spatula transfer stars to an ungreased baking sheet 1 inch apart
- Bake until puffed and golden, about 15 minutes
- Transfer stars to a wire rack
- Cool slightly
- Using a sharp knife cut stars in halves horizontally
- Cool completely
- To prepare sauce: In a medium bowl place pudding mix and milk
- Using an electric mixer, beat until mixture is smooth, about 2 minutes
- Fold in sour cream
- Refrigerate covered, until thickened, about 15 minutes
- In another medium bowl combine blueberries, sugar, mint and orange peel
- Refrigerate covered, until ready to serve
- Using a small strainer sprinkle tops of stars with confectioners sugar: set aside
- To serve: On each dessert plate place 2 star bottoms
- Spoon on 1⁄3 cup sauce and 1⁄3 cup blueberries
- Top with 2 reserved star tops
Quick notes
* If star shaped cutter is unavailable, cut a star from heavy cardboard lightly place on pastry with tip of a knife, cut out stars
Number of servings (yield): 6