Step 1:
Preheat oven to 400°F (200°C). Bring a small saucepan of water to a boil. Carefully add 5 of the eggs and boil for 10 minutes. Drain and place in a bowl of cold water. Peel off shells.
Step 2:
Place hard-cooked eggs in a tall cup and add milk and icing sugar. Using an immersion blender, purée until smooth.
Step 3:
Place 1 sheet of puff pastry (keep the remaining sheet refrigerated) onto a sheet of parchment. Spread egg filling evenly onto the pastry, leaving a ½-inch border. Lightly score the egg mixture and border of puff pastry into four equal squares as a visual marker to separate the flavors.
Step 4:
Scatter dark chocolate and spread cherry jam onto one square. Sprinkle Cheddar and chopped apple pie filling on a second square. Scatter prosciutto and figs onto a third square. Scatter caramels and pecans onto the fourth square.
Step 5:
Place the second sheet of puff pastry over the fillings, lightly pressing it onto the bottom sheet around the edges. Cut through the pastry where the border is scored to divide the four quadrants, leaving a 1-inch circle intact in the middle.
Step 6:
Cut each square into five strips at a 45-degree angle from the corner to the center while leaving the middle 1-inch circle intact. Twist each strip two turns. Carefully transfer the parchment with the pastry twists onto a baking sheet and chill for 20 minutes.
Step 7:
In a small bowl, whisk the remaining 1 egg and brush it all over the pastry.
Step 8:
Bake for 30 to 35 minutes or until golden brown. Let cool, and if necessary, run a knife between twists to help pull them apart.
Step 9:
Serve on a board or platter; garnish with rosemary and/or thyme.
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