Blueberry & Custard-Filled Star Puffs

• 1 sheet (from a 17-ounce package) frozen puff pastry, thawed
• 1 package (3-3/8 ounces) instant vanilla pudding and pie filling
• 1 cup milk
• 1 container (8 ounces) sour cream
• 1 pint (about 2 cups) fresh blueberries
• 1 tablespoon sugar
• 1 tablespoon chopped fresh mint (optional)
• 1/2 teaspoon grated orange peel
• Confectioners sugar

Preheat oven to 400F. On a work surface carefully unfold puff pastry; with a rolling pin roll pastry out 1/2 inch wider than its original dimension. Using a 3-inch star-shaped cookie cutter*, cut out 12 stars. With a spatula transfer stars to an ungreased baking sheet 1 inch apart. Bake until puffed and golden, about 15 minutes. Transfer stars to a wire rack; cool slightly. Using a sharp knife cut stars in halves 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 2 minutes. Fold in sour cream; refrigerate covered, until thickened, about 15 minutes. In another medium bowl combine blueberries, sugar, mint and orange peel; refrigerate covered, until ready to serve. Using a small strainer sprinkle tops of stars with confectioners sugar; set aside. To serve: On each dessert plate place 2 star bottoms; spoon on 1/3 cup sauce and 1/3 cup blueberries; top with 2 reserved star tops.

YIELD: 6 servings

*If star shaped cutter is unavailable, cut a star from heavy cardboard; lightly place on pastry; with tip of a knife, cut out stars.