Search Recipes

Enter Keywords or Ingredients:

Separate multiple keywords or ingredients with a space or comma.

Featured Products
Buy Now!
Rectangle Stone
Buy Now!
Baker's Roller®
Buy Now!
Easy Accent® Decorator


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 oz or 250 mL) frozen whipped topping, thawed, divided
2   pints strawberries, hulled and sliced
1   pint blueberries
  1. Preheat oven to 400°F. Roll one sheet of puff pastry into 10 x 13-inch rectangle on Rectangle Stone with Baker's Roller™. 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.
  2. 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.
  3. Cut stars from remaining dough using Star Bread Tube; sprinkle with sugar. Bake on baking stone 12 minutes or until golden brown. Meanwhile, zest lemons with Lemon Zester/Scorer to measure 1 tablespoon zest. Juice lemons using Juicer to measure 1/4 cup juice. In Classic Batter Bowl, whisk together condensed milk, lemon juice and lemon zest using Stainless Steel Whisk. Gently fold in 1 1/2 cups of the whipped topping using Classic Scraper. Fill cooled pastry shell with filling.
  4. Slice strawberries using Egg Slicer Plus®. Arrange strawberries, blueberries and pastry stars over filling. Garnish with remaining whipped topping using Easy Accent® Decorator. Cut into 16 squares and serve using Slice 'N 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