Posted by: MamaSue 05-30-99 3:41 AM
Blueberry-Lemon Treat
1 (17 1/4 ounce) package frozen puff pastry (2 sheets)
Milk
Sugar
4 large lemons
1/4 cup cornstarch
1/8 tsp. teaspoon salt
2 Tbl. Butter (1/4 stick)
2 pints blueberries
1 Tbl. Confectioners' sugar
Preheat oven to 350° F. Thaw puff pastry as label directs.
Unfold 1 pastry sheet and place on lightly floured large cookie sheet.
With floured rolling pin, roll pastry into a 15" by 12" rectangle.
Unfold second sheet of puff pastry onto lightly floured surface.
With sharp knife, cut pastry lengthwise into 1-inch wide strips. Then, cut strips crosswise into 3-inch pieces.
Brush edge of large rectangle with milk; place enough 3-inch pastry strips on edge of rectangle, overlapping strips at corners to make a border.
Place all remaining pastry pieces on small cookie sheet; refrigerate.
Brush border with some milk; sprinkle lightly with sugar. Prick bottom of pastry with fork.
Bake 5 minutes; prick bottom of pastry again if too puffed.
Bake 15 minutes longer or until edges are puffed and golden. Cool on wire rack.
Prepare lemon filling: Grate peel from lemons to equal 1 Tablespoon.
Squeeze 1/2 cup juice from lemons, set lemon peel and juice aside.
In 2-quart saucepan over medium heat, combine cornstarch, salt, 2 cups milk, and 3/4 cup sugar.
Cook stirring frequently, until mixture thickens and boils; boil 1 minute.
Remove saucepan from heat.
In small bowl, beat egg yolks; stir in small amount of hot cornstarch mixture until blended; slowly pour yolk mixture back into hot cornstarch mixture in saucepan, stirring rapidly to prevent lumping.
Return saucepan to heat; cook, stirring constantly, until filling thickens and boils, about 5 minutes.
Remove saucepan from heat; stir in butter, then gradually stir in lemon juice and grated peel.
Pour warm lemon filling into pastry shell; immediately pile
blueberries on top of warm filling.
(Some blueberries will sink into filling). Cool completely in refrigerator.
To serve, sprinkle with confectioners' sugar.
Makes 20 servings.