Recipe - Individual Bstillas (Moroccan Chicken And Almond Pies) Pt 2

=== FOR PASTRY STARS ===
2 FFozen puff pastry sheets;
(abt 1 lb), thawed
1 lg Egg yolk; whisked with
1 tablespoon Water; for egg wash
=== FOR BERRY MIXTURE ===
1/3 cup Water
3 tablespoon Fresh lemon juice
3 One half tablespoon Cornstarch
5 cup Fresh blackberries ; (abt 5
halfpints)
5 cup Fresh raspberries ; (abt 4
halfpints)
2 One half cup Sugar ; (to 2 Three fourths cups), or
; to taste
=== ACCOMPANIMENT ===
Ice cream

Preheat oven to 400 degrees. Make pastry stars: On a lightly floured
surface with a lightly floured rolling pin roll out each puff pastry sheet
into a 14 by 13inch rectangle. With 1 or more starshaped cutters cut out
24 pastry stars. Divide pastry stars between 2 baking sheets, arranging in
one layer, and freeze 5 minutes. Remove baking sheets from freezer. Brush
top of each pastry star lightly with some egg wash (be careful not to drip
down edges of pastry) and bake in middle and lower third of oven about 5
minutes. Alternate baking sheets and bake 5 to 10 minutes more, or until
pastry stars are puffed and golden brown. Transfer pastry stars to a rack
and cool completely. Pastry stars may be made 2 days ahead and kept in a
sealed plastic bag at room temperature. This portion of the recipe yields
24 stars. Make berry mixture: In a large bowl whisk together water, lemon
juice, and cornstarch until combined well. Add berries and sugar, tossing
gently to combine well. Divide berry mixture evenly among eight 1 1/2cup
shallow ramekins or baking dishes and put in 2 shallow baking pans. Bake
berries in middle and lower thirds of oven 25 minutes and cool slightly. To
assemble cobblers: Top each serving decoratively with pastry stars and a
scoop of ice cream. Serve hot or warm. This recipe yields 8