Berries 'N Stars
Source of Recipe
Pampered Chef
List of Ingredients
1 package (17.25 ounces) frozen puff pastry sheets, thawed
1 teaspoon sugar
2 lemons
1 can (14 oz) sweetened condensed milk (not evap-milk)
1 container (8 oz) frozen whipped topping, thawed, divided
2 pints strawberries, hulled and sliced
1 pint blueberries
Recipe
Preheat oven to 400F. Roll 1 sheet of puff pastry into 10x13" rectangle. Repeat with second sheet of pastry, rolling onto lightly floured surface.
Using pizza cutter, cut 4 strips, 13" long and 1" wide, from second sheet of pastry. Reserve remaining dough for star decorations. Brush edges of pastry on bak-stone with water. Lay strips of pastry over edges making an outer rim. Trim off any excess dough. Prick entire bottom of pastry with pastry tool. Bake 15 min. or until golden brown. (Center may puff up slightly, but will flatten out as it cools.) Cool completely.
Cut stars from remaining dough using a star cutter; sprinkle with sugar. Bake on bak-stone 12 min. or until golden brown. Meanwhile, zest lemons to measure 1 T. zest. Juice lemons to measure 1/4 c. juice. In a bowl, whisk together condensed milk, lemon juice and lemon zest. Gently fold in 1 1/2 cups of the whipped topping. Fill cooled pastry shell with filling.
Slice strawberries. Arrange strawberries, blueberries and pastry stars over filling. Garnish with remaining whipped topping. Cut into 16 sqs and serve. Yield: 16 servings
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