Preparation:
Preheat oven to 400. Roll out one sheet of puff pastry into 13"x10" rectangle on Rectangle Baking Stone with Dough and Pizza Roller. Roll out second sheet of pastry to 13"x10" rectangle. Cut four (1") thick strips lengthwise from second sheet using Pi zza Cutter; reserve remaining dough. Brush edges of pastry on Stone with water. Lay strips of pastry over edges making an outer rim. Trim off any excess dough. Prick entire bottom of pastry with Hold 'N Slice. Bake 15 minutes or until golden brown. (center may puff of slightly, but will flatten out when it cools.) Cut star shapes from remaining dough with Star Valtrompia Bread Tube; sprinkle with sugar. Bake on Baking Stone 12 minutes or until golden brown. Meanwhile, zest lemons with Lemon Zes ter/Scorer. Juice lemons using Lemon Aid. Combine zest, juice and condensed milk in Classic 2-Quart Batter Bowl using 10" Whisk. Fold in 1 cup whipped topping. Fill cooled pastry shell with filling. Combine sliced strawber! ! ! ries and blueberries; place over filling. Top berries with pastry stars. Decorate with remaining whipped topping using Easy Accent Decorato |
