Cranberry season is finally here and I can’t resist those local Massachusetts cranberries and had to make Cranberry Lime and Custard Cream Puff Pastries! These are such a joy to eat and perfect for this time of year and adding them to your Thanksgivi
1. Roll your puff pastry dough over a floured surface and cut it into 6 squares; fold each square into a triangle and make two incisions sideways but not all the way through; transfer each side onto the opposite direction;
2. Place pastries on a double bottom cookie sheet, fork the middle 3 times; brush egg wash on and sprinkle coarse sugar over the edges;
3. Freeze for 10 mins and bake at 400 F for about 20 mins;
4. Whisk egg yolks, sugar and cornstarch and vanilla until smooth and slowly pour your warm milk; transfer to the stove over medium low heat and start stirring until it thickens; add butter and transfer into a pastry bag;
5. To make the cranberry lime sauce- bring cranberries, sugar, water, lime juice + zest yo boil and simmer for a few;
6. Fill pastries with the custard cream, top with cranberry- lime sauce, powdered sugar and enjoy! 😋
