Berries 'N Stars
1 package (17.25 ounces) frozen puff pastry sheets, thawed
1 teaspoon sugar
2 lemons
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 second
sheet of pastry. Reserve remaining dough for star decorations. Brush edges of
pastry on baking 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 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 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 squares and serve.
Yield: 16 servings
Nutrients per serving: Calories 290, Total Fat 13 g, Saturated Fat 6 g,
Cholesterol 10 mg, Carbohydrate 40 g, Protein 5 g, Sodium 135 mg, Fiber 4 g
Source: Pampered Chef |