Blueberry & Custard Filled Star Puffs

Preheat oven to 400°.  On a work surface, carefully unfold puff pastry.  With rolling pin, roll pastry out 1/2" wider than its original dimension.  Using a 3" star shaped cookie cutter, cut out 12 stars.  With spatula, transfer stars to ungreased baking sheet; space 1" apart.  Bake until puffed & golden, about 15 minutes.  transfer stars to wire rack.  Cool slightly.

Using a sharp knife, cut stars in half horizontally.  Cool completely.

To Prepare Sauce:  Place pudding mix and milk in medium bowl.  Using electric mixer, beat until mixture is smooth, about 2 minutes.  Fold in sour cream.  Refrigerate, covered, until thickened, about 15 minutes.

In another medium bowl, combine blueberries, sugar, mint, and orange peel.  Refrigerate, covered, until ready to serve.

Using a small strainer, sprinkle tops of stars with confectioners sugar.  Set aside.

To serve:  Place 2 star bottoms on each of 6 dessert plates.  Spoon 1/3 cup sauce and 1/3 cup blueberries onto them.  Top with reserved star tops