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Blueberry & Custard Filled Star Puffs

Source of Recipe

North American Blueberry Council


List of Ingredients

1 sheet (from a 17 oz. package) frozen puff pastry, thawed
1 package (3 3/8 oz.) instant vanilla pudding and pie filling mix
1 cup milk
8 oz. sour cream
2 cups fresh blueberries (1 pint)
1 T sugar
1/2 tsp. grated orange zest
1 T chopped fresh mint (optional)
confectioner's sugar


Recipe

Pre-heat oven to 400°F.

To prepare stars:
Carefully unfold puff pastry on a work surface. 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 place stars 1 inch apart on an ungreased baking sheet. Bake until puffed and golden, about 15 minutes. Transfer stars to a wire rack, cool slightly. Using a sharp knife, cut stars in half, 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. Cover and refrigerate until thickened, about 15 minutes.

In another medium bowl combine blueberries, sugar, mint and orange zest. Cover and refrigerate until ready to serve.

Using a small strainer sprinkle tops of stars with confectioner's sugar, set aside.

To serve:
On each dessert plate place 2 star bottoms, spoon 1/3 cup sauce and 1/3 cup blueberries onto stars and top with reserved star tops.