Preheat oven to 375° F. Line a baking sheet with parchment paper.
Place the bowl and whisk attachment from a stand mixer into the freezer.
Cut and bake the pastry rounds:
Roll out the pastry dough to a thickness of ¼-inch. Use a cutter or a bowl to cut out circles about 5 inches in diameter (about 1 oz. of dough per circle.) Place the circles on the paper-lined baking sheet.
Bake for 12-13 minutes until the rounds are puffed and very lightly browned. Remove from the oven and gently move them to a cooling rack.
Repeat with the remaining dough, re-rolling scraps as needed until all the dough has been used and rounds are baked - you should have 15 rounds. Allow them to cool completely.
Make the whipped cream:
Retrieve the mixer bowl and whisk from the freezer. Add the cream to the bowl and beat on high for 3 minutes.
Add in the confectioner's sugar, then continue beating the cream on high until stiff peaks have formed.
Assemble the dessert:
Have ready at your work space the serving dishes, pastry rounds, blueberry sauce, whipped cream and confectioner's sugar for dusting.
Place a pastry round on each serving dish. Spoon a tablespoon of blueberry sauce over each pastry followed by a dollop of whipped cream. Repeat these layers one more time.
Place a third pastry on the tops, spoon a tablespoon of blueberry sauce over each one, then dust them with confectioner's sugar.
Makes 5 servings. Serve them immediately so they don't get soggy.
The separate components: blueberry sauce, whipped cream and pastry rounds, can all be made ahead in advance. Then just assemble the dessert right before serving!
If you don't have time to make pastry dough from scratch, you can use store-bought pie crust dough.
Before assembling be sure the pastry rounds are fully cooled and that the blueberry sauce is room temperature or chilled.
Leftover blueberry sauce can be kept covered in the fridge for up to two weeks.
Leftover whipped cream can be stored in the fridge and used within two days.