Blackberry & Fresh Mint Stars

Here's a deliciously different way to use fresh blackberries - mix them with a little jam, and place in the middle of a flaky puff pastry star that's been topped with creamy pudding and mint.  This dessert just about melts in your mouth.
  • thaw: 40 minutes
  • prep: 15 minutes
  • bake: 10 minutes
  • total: 15 minutes
  • Serves: 25



  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1/4 cup seedless blackberry jam or preserves
  • 8 ounces (2 containers, 4 ounces each ) vanilla pudding
  • 1 pint fresh blackberries(about 25 berries)
  • 2 tablespoons thinly sliced fresh mint leaves and 25 whole fresh mint leaves


  1. Heat the oven to 400°F.  Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet into 25 (about 2-inch) squares.  Using a sharp knife, cut diagonal lines from the corners of the pastry squares to within 3/4-inch of the center.  Fold every other corner to the center and press to seal.  Place the pastries onto 2 baking sheets.

  2. Bake for 10 minutes or until the pastries are golden brown.  Using the back of a spoon, press down the centers of the hot pastries to make an indentation.

  3. Heat the jam in a medium microwavable bowl on HIGH for 10 seconds or until it's warm.  Add the blackberries and toss to coat.  Spoon about 2 teaspoons pudding in the center of each pastry.  Top each with 1 blackberry and 1/4 teaspoon shredded mint.  Garnish each with 1 mint leaf.

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