Dessert Recipes

Blueberry and Custard-Filled Star Puffs
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Ingredients
  • 1 sheet (from a 17 oz. pkg.) frozen puff pastry
  • thawed
    1 pkg. (3 3/8 oz.) instant vanilla pudding and pie filling
    1 cup Swiss Valley Farms milk
    1 (8 oz.) container Swiss Valley Farms sour cream
    1 pint (about 2 cups) fresh blueberries
    1 tbsp. sugar
    1 tbsp. chopped fresh mint (optional)
    1/2 tsp. grated orange peel
    Confectioners' sugar


    Directions
    Preheat oven to 400?F. On a work surface, carefully unfold puff pastry; with a rolling pin roll pastry out 1/2 inch wider than its original dimension. Using a 3 inch star-shaped cookie cutter, cut out 12 stars. With spatula, transfer stars to an un-greased 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 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 two star bottoms; spoon on 1/3 cup sauce and 1/3 cup blueberries; top with two reserved star tops.
    Dessert Recipes

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