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Blueberry And Custard Filled Star Puffs


1 sheet (from a 17 ounce package) frozen puff pastry, thawed
1 package (3 ⅜ ounce) instant vanilla pudding and pie filling mix
1 cup milk
8 ounces sour cream
2 cups fresh blueberries (1 pint)
1 tablespoon sugar
˝ teaspoon grated orange zest
1 tablespoon chopped fresh mint (optional)
Confectioner’s sugar


To prepare stars: Carefully unfold puff pastry on a work surface. With a rolling pin, roll pastry out ½” wider than its original dimension. Using a 3-inch 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 two 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.

Serving Suggestion: On each dessert plate place two star bottoms, spoon ⅓ cup sauce and ⅓ cup blueberries onto stars and top with reserved star tops.

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