This is an easy recipe with a very pretty presentation. Nice as a summer dessert.
Blueberries and Puffy Stars
1 sheet (from a 17-ounce package) frozen puff pastry, thawed
1 package (3-3/8 ounces) instant vanilla pudding and pie filling (or lemon)
1 cup milk
8 ounces sour cream
about 2 cups fresh blueberries
1 tablespoon granulated sugar
1 tablespoon chopped fresh mint
1/2 teaspoon grated orange peel
Confectioners sugar
Preheat oven to 400°F. Unfold puff pastry; with a rolling pin roll pastry out 1/2" wider than its original dimension. Using a 3" star shaped cookie cutter, cut out 12 stars. With a spatula transfer stars to an ungreased baking sheet 1" 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 (so you have two stars); cool.
Beat pudding mix and milk until smooth, about 2 minutes. Fold in sour cream; refrigerate covered, until thickened, about 15 minutes.
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.
Plate 2 star bottoms on each plate & spoon on 1/3 cup pudding mixture and 1/3 cup blueberries; top with 2 reserved star tops.
6 servings
Blueberries and Puffy Stars
1 sheet (from a 17-ounce package) frozen puff pastry, thawed
1 package (3-3/8 ounces) instant vanilla pudding and pie filling (or lemon)
1 cup milk
8 ounces sour cream
about 2 cups fresh blueberries
1 tablespoon granulated sugar
1 tablespoon chopped fresh mint
1/2 teaspoon grated orange peel
Confectioners sugar
Preheat oven to 400°F. Unfold puff pastry; with a rolling pin roll pastry out 1/2" wider than its original dimension. Using a 3" star shaped cookie cutter, cut out 12 stars. With a spatula transfer stars to an ungreased baking sheet 1" 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 (so you have two stars); cool.
Beat pudding mix and milk until smooth, about 2 minutes. Fold in sour cream; refrigerate covered, until thickened, about 15 minutes.
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.
Plate 2 star bottoms on each plate & spoon on 1/3 cup pudding mixture and 1/3 cup blueberries; top with 2 reserved star tops.
6 servings
