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.