Blueberries Vol-au-Vent

 

Ingredients:

1 pkg. Frozen Puff Pastry Shells

1 1/2 cups fresh blueberries OR frozen blueberries

3/4 cup sugar

1 tbsp. cornstarch

1 tbsp. water

1 1/2 tsp. grated lemon zest

1/3 cup sugar

2 tbsp. all-purpose flour

3/4 cup milk

1 egg, beaten

1 tsp. butter, softened

1 tsp. vanilla extract

Sweetened whipped cream

Directions:

BAKE pastry shells according to pkg. directions.

MIX blueberries, 3/4 cup sugar, cornstarch, water and lemon zest in saucepan. Cook and stir over medium heat until mixture boils and thickens. Cover and refrigerate.

MIX 1/3 cup sugar and flour in saucepan. Stir in milk. Cook and stir over medium heat until mixture boils and thickens. Remove from heat and gradually stir half of hot mixture into egg. Return egg mixture to saucepan. Cook and stir over medium heat 1 min. Remove from heat and stir in butter and vanilla. Place plastic wrap directly onto surface of pastry cream and refrigerate 45 min.

SPOON 1 tbsp. blueberry mixture into each pastry shell. Top with 1 tbsp. pastry cream and 1 tbsp. blueberry mixture. Repeat layers. Top with remaining pastry cream and whipped cream.

    Prep Time:  20 minutes               Chill Time: 45 minutes 
    Cook Time: 30 minutes                Serves: 6