Heavenly Dessert Puff
Posted by Chyrel
1 pkg (17.3 ounces) frozen puff pastry sheets, thawed
1 pound strawberries, hulled and sliced
1 cup sour cream
1/2 cup cold milk
1 pkg ( 3.4 ounces) pistachio instant pudding and pie filling
1 container (8 ounces), cool whip, thawed and divided
1/2 teaspoon red and green sugar crystals
Preheat the oven to 400° F.
Gently unfold one sheet;
roll into 12 x 10 rectangle baking stone with dough roller. Unfold second pastry
sheet on 18 x 12 grooved cutting board. Cut four 1 inch thick strips lengthwise
from second pastry sheet. Save any remaining dough for decoration. Using a
pastry brush, brush water onto edges of the pastry on baking stone. Lay strips
over edges making an outer rim.
Prick entire bottom pastry
sheet with fork. Cut stars from remaining dough with star-shaped bread tube;
sprinkle red and green sugars. Place pastry star on pastry strips, brushed with
water at corners and along sides, as desired. Bake 15 to 18 minutes or till
(Centers may puff up slightly, but will flatten as they cool)
Cool completely. Reserve a few strawberries for garnishing. Slice remaining
strawberries, arranging over bottom of a pastry shell. In a bowl, whisk sour
cream and milk using 10 inch whisk until blended. Whisk in pudding mix until it
is dissolved and begins to thickens. Fold 1 1/2 cups of the whipped topping (1/2
of the container) into pudding until well blended. Spread evenly over
strawberries to fill pastry shell. Make strawberry fans with reserved
strawberries. Garnish with strawberry fans and remaining whipped topping.
Cut into 16 pieces and serve using slice n serve.
Yield 16 servings.