Berries 'N Stars

1 package (17.25 ounces) frozen puff pastry sheets, thawed
1 teaspoon sugar
2 lemons
1 can (14 ounces) sweetened condensed milk (not evaporated milk)
1 container (8 ounces) frozen whipped topping, thawed, divided
2 pints strawberries, hulled and sliced
1 pint blueberries

Preheat oven to 400°F. Roll one sheet of puff pastry into 10 x 13-inch rectangle. Repeat with second sheet of pastry, rolling onto lightly floured surface.

Using pizza cutter, cut four strips, 13 inches long and 1 inch wide, from second sheet of pastry. Reserve remaining dough for star decorations. Brush edges of pastry on baking stone with water. Lay strips of pastry over edges making an outer rim. Trim off any excess dough. Prick entire bottom of pastry with pastry tool. Bake 15 minutes or until golden brown. (Center may puff up slightly, but will flatten out as it cools.) Cool completely.

Cut stars from remaining dough using a star cutter; sprinkle with sugar. Bake on baking stone 12 minutes or until golden brown. Meanwhile, zest lemons to measure 1 tablespoon zest. Juice lemons to measure 1/4 cup juice. In a bowl, whisk together condensed milk, lemon juice and lemon zest. Gently fold in 1 1/2 cups of the whipped topping. Fill cooled pastry shell with filling.

Slice strawberries. Arrange strawberries, blueberries and pastry stars over filling. Garnish with remaining whipped topping. Cut into 16 squares and serve.

Pampered Chef