Vessy’s Gourmet kitchen

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 to boil and simmer for a few.

6: Fill pastries with the custard cream, top with cranberry-lime sauce, powdered sugar and enjoy!