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Puff Pastry Stars with Custard Sauce

Presented by:
Land O' Lakes
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Celebrate the fourth of July with this dazzling dessert.

Recipe Prep Time
Prep Time
20 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
1 hr 50 min
Recipe Servings



1 (from 17-ounce package) sheet frozen puff pastry dough, thawed

Powdered sugar


1/4 cup sugar

3 large Land O Lakes® Eggs (yolks only)

1 cup Land O Lakes® Half & Half

1/4 cup white baking chips

1 teaspoon vanilla

1/4 cup Land O Lakes® Heavy Whipping Cream, whipped


1 1/2 cups fresh raspberries

1 1/2 cups fresh blueberries


Heat oven to 400°F.

Unfold puff pastry dough; roll out on lightly floured surface, to flatten creases and create 10-inch square. Cut 12 stars with 3–inch star-shaped cookie cutter. Place onto ungreased baking sheet. Bake 12-13 minutes or until puffed and golden. Cool completely. Sprinkle stars with powdered sugar.

Whisk together sugar and egg yolks in medium bowl. Set aside.

Pour half & half into 1-quart saucepan; cook over medium heat, stirring occasionally, 4-5 minutes or until half & half comes to a boil. Remove from heat; gradually add hot half & half to egg mixture, whisking constantly until blended. Return mixture to saucepan. Cook over low heat gently stirring occasionally 10-12 minutes or until mixture reaches 175°F or is thick enough to coat back of metal spoon. (Do not boil.)

Remove from heat; stir in white baking chips and vanilla. Let stand 2 minutes; gently whisk until chips are melted and sauce is smooth. Cover; refrigerate about 1 hour or until cooled. Gently stir in whipped cream.

Place 1/4 cup custard into each serving dish. Top each with 2 pastry stars and fresh berries.

Recipe Tip

Prepare the puff pastry stars ahead of time. Store up to 3 days in container with tight-fitting lid. Sprinkle with powdered sugar just before serving.


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