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Patriotic Stars

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Ingredients

  • 1 (17.3) package of puff pastry (should contain 2 sheets in the package)

  • 2 eggs, lightly beaten

  • 6 teaspoons of your favorite berry fruit spread or jam

  • 8 Tablespoons of Challenge Chocolate Snack Spread

  • 1/2 cup of blueberries

  • 1/2 cup of diced strawberry or raspberries

  • 4 Tablespoons of sanding sugar or coarse sugar (regular granulated sugar can be substituted)

Directions

  1. Preheat the oven to 400 degrees. If using frozen puff pastry, thaw as directed on the package.

  2. Roll puff pastry to create a 14 x 11 inch rectangle.

  3. Using a 3-inch star cookie cutter, cut 12 stars from each sheet of puff pastry.

  4. Brush the 12 stars with egg wash. Place a small amount of fruit spread in the center, about ½ teaspoon. Be careful not to add too much, as it will leak out while baking.

  5. Cover each star with a second star. Press the edges together to seal.

  6. Brush the top of the stars with egg wash. Sprinkle the points with sugar, leaving the center open.

  7. Place stars in the preheated oven and bake for 8-10 minutes or until pastry is cooked through. Remove and cool completely.

  8. To finish the stars, spread the Chocolate Snack Spread in the middle of each star. Arrange the berries in the center to decorate.

 

Yield 12 Stars

 

Chef Tips:

  • If you want to make these pastries for other holidays, go ahead and change the shape. You can make these pastries using any shaped cookie cutter you have on hand.

  • We used the Chocolate Snack Spread and berries in this recipe, but feel free to experiment with our other flavors. The Vanilla Fudge and the Salted Carmel would shine in these Patriotic Stars! How about using the Salted Carmel Spread with sliced banana for the top and stuff the pastry with peanut butter chips. If you like that, try filling the center with apple butter, smooth on Vanilla Fudge in the center, and add diced dried apples. Finish with a sprinkle of pecans for the perfect treat!

  • Are you planning to serve these at your next party? If so, create and bake the pastry as directed. Before serving, add the Chocolate Snack Spread and berries to keep those berries fresh and delicious.

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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