4th of July pastry

My husband's family had a little 4th of July barbecue over the weekend and I was told to bring dessert. I started looking through some cookbooks and ironically enough, this is the first dessert I looked at. It was really easy to make and looked beautiful, perfect for a summer barbecue. This recipe is called Berries 'N Stars and it is in the Pampered Chef stoneware inspirations cookbook.


1 package (17.25 ounces) frozen puff pasty sheets, thawed (you can find these by the pie crusts and whipped cream in the freezer section)
2 lemons or I just used 1/4 cup lemon juice

1 can (14 ounces) sweetened condensed milk

1 container (8 ounces) frozen whipped topping, thawed

1 quart or about 3 cups sliced strawberries

1 cup blueberries

Powdered sugar

1) First make sure you thaw your pastry sheets, it takes about 40 minutes. They are easier to work with when they are cold, but obviously not still frozen. Preheat your oven to 400 degrees. Take one pastry sheet and roll it out on a floured surface to be a 13X10 rectangle. Put the pastry on one side of the baking stone. Take the other pastry sheet and roll it out to be a 13X10 rectangle as well. Cut four 1 inch strips lengthwise from this sheet. Reserve the rest of the dough for decorations. Brush the outer edges of the pastry on the baking sheet with water. Arrange and press strips around edges of pastry, forming an even border. It will look like a picture frame. Prick the entire bottom of pastry with fork. Cut 16 stars from the remaining pastry dough using a small star cookie cutter. Arrange the stars along the side of the baking stone next to the pastry. Now bake for 15-18 minutes or until golden brown.

2) Juice your lemons or just put 1/4 cup of lemon juice in a medium bowl. Whisk in the can of sweetened condensed milk. When mixed, gently fold in the whipped topping until all combined. Put about 1 1/2 cups of this mixture in a decorative bag with tip to make the swirls on top if you want.
3) Fill cooled pastry within border with remaining filling. Slice the strawberries and arrange them over the filling. Arrange blueberries on top of that. Garnish with rosettes using filling in your decorative bag. Arrange the pastry stars on top. Refrigerate until ready to serve and then lightly sprinkly powdered sugar on top before serving. Serves 16.

That's it! The dessert was delicious and it got tons of compliments at the barbecue. Sorry I didn't post this BEFORE 4th of July but I think it would be great any time of the year. Enjoy!

This is a picture of the pastry covered in powdered sugar... yum.


  1. I was hoping you would post about this. I never got to see it before you took it to the party. Ooh it makes my mouth water!

  2. Did you use fresh fruit or frozen/thawed?