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.
Place hard-cooked eggs in a tall cup and add milk and icing sugar. Using an immersion blender, purée until smooth.
Place 1 sheet of puff pastry (keep remaining sheet refrigerated) onto a sheet of parchment. Spread egg filling evenly onto pastry, leaving a ½-inch border. Lightly score egg mixture and border of puff pastry into four equal squares as a visual marker to separate the flavours.
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.
Place second sheet of puff pastry over fillings, lightly pressing to bottom sheet around the edges. Cut through pastry where border is scored to divide the four quadrants leaving a 1-inch circle intact in the middle. Cut each square into five strips 45 degrees form the corner to centre while leaving the middle 1-inch circle intact. Twist each strip two turns. Carefully transfer parchment with the pastry twist onto a baking sheet and chill 20 minutes. In a small bowl, whisk remaining 1 egg; brush all over pastry.
WRITE A REVIEW