Need something a little special for the Fourth? Try this! Pretty and very delicious. The only problem is that you will want to eat it all yourself.
Berries N’ Stars
recipe from “The Pampered Chef”
1 package (17.25 ounces) frozen puff pastry sheets, thawed
1 teaspoon sugar
1 can (14 ounces) sweetened condensed milk (not evaporated milk)
1 container (8 ounces) frozen whipped topping, thawed, divided
2 pints strawberries, hulled and sliced
1 pint blueberries
Preheat oven to 400°F. Roll one sheet of puff pastry into 10 x 13-inch rectangle. Repeat with second sheet of pastry, rolling onto lightly floured surface.
Using pizza cutter, cut four strips, 13 inches long and 1 inch wide, from one sheet of pastry. Reserve remaining dough for star decorations.
Now with the second pastry sheet: brush edges of pastry on baking stone with water. Lay the 13×1″ strips of pastry over edges making an outer rim. Trim off any excess dough. Prick entire bottom of pastry with pastry tool or fork. Bake 15 minutes 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 baking stone 12 minutes or until golden brown.
Meanwhile, zest lemons to measure 1 tablespoon zest. Juice lemons to measure 1/4 cup juice. In a bowl, whisk together condensed milk, lemon juice and lemon zest. Gently fold in 1 and 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 (optional). Cut into squares and serve.
***Or here is another “pastry cream” filling ****
I have used this before on the Pampered Chef Strawberry Amaretto Pastries. It has orange in it, but that would be good with blueberries and strawberries anyway.
1 container (8 ounces) sour cream
1/2 cup powdered sugar
1/4 teaspoon almond extract
1 and 1/2 cups thawed, frozen whipped topping
Whisk the sour cream, powdered sugar and almond extract together. Fold in whipped topping.
The original recipe calls for adding orange zest, sliced almonds and a little sugar on top of the pastry cream and below. This would be a great twist on here.
Recipe from Pampered Chef
shared on: http://saynotsweetanne.com/2012/sweet-sharing-monday-12/
Reagan @ Recipesmademyway says
That looks delicious!!
It is! And so pretty too. I was a Pampered Chef consultant for a year… so I got some of their goodies that I’ve always wanted like the creative cutter set. That made the stars and hearts on top. I LOVE pastry! I made a simple apple pastry with 4 ingredients to post later and I ate all 4 of them… but over 2 days… so not so bad 🙂
Christy Delarber says
How do I vary trhis if I do not have a pastry stone?
Mary Ellen says
Instead of a baking stone, just use any cookie sheet. Because stones are usually much more prone to sticking, I would use parchment paper, silicone mat or sugar sprinkled underneath the pastry on a cookie sheet. Hope that helps! I updated the directions to make it a little clearer. I posted this a loooong time ago and probably one of my first one here.
Dorothy @ Crazy for Crust says