BLUEBERRY AND CUSTARD FILLED STAR PUFFS
1 sheet frozen puff pastry (from a 17-ounce package), thawed
1 3 3/8-ounce package instant vanilla pudding and pie filling
1 cup milk
1 8-ounce container sour cream
1 pint fresh blueberries (about 2 cups)
1 tablespoon sugar
1 tablespoon chopped fresh mint (optional)
1/2 teaspoon grated orange peel
Preheat oven to 400ÂºF.
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 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.